• Andhra Chicken Pulao


    Basmati Rice: 3 Cups
    Onion – 1/2 Medium Sized, finely chopped
    Green Chilies – 3, slit to halves
    Mint – 1/2 Cup
    Cloves – 10
    Cinnamon – 1/4 Inch, crushed into small pieces
    Bay Leaves – 5 Medium sized
    Elachi – 5
    Cashew Nuts – 20 Pieces
    Poppy Seeds/Gasagasalu – 1 1/2 Tbl Spoons
    Fresh Coconut – 1/4 Coconut
    Oil – 4 Tbl Sp
    Ginger Garlic paste: 2 tbl sp
    For Masala Powder
    Dhaniya – 2 Tbl Spoons
    Cinnabon Stick – 2 inch
    Cloves – 5



    1. Prepare the masala powder: Dry roast Grind Dhaniya, Cinnamon stick and Cloves and make a fine powder (Use can use masala powder if you have already).
    2. Wash the rice and soak it in water. Make the coconut into small pieces and keep aside (You can use dry coconut powder also). Roast the poppy seeds for 5 minutes. Make a fine paste of roasted poppy seeds and coconut.
    3. Heat the oil in a rice cooker and add Cashews, Cinnamon, Cloves, Elachi and Bay Leaves and let them fry for 2 minutes. Now add the ginger garlic paste and mint leaves and cook for 5 more minutes. Now add the onions, green chillies, and coconut-poppy seeds paste.
    4. Add 4 1/2 cups of water, masala powder, salt and let it boil. When the water is boiling, add the drained rice and let it cook.
    5. Add cilantro and serve hot. Tastes good with any kurma or raita.