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Kodi Pulao/Chicken Pulao in pressure cooker

In our home, I am a big fan of pulao where as my husband loves his biryani... Pulao is a one dish wonder which is definitely not biryani! Pulao is prepared with less spices. Pulao is made using absorption method - no parboiled rice, no layering, can be made faster and everything is cooked together in one pot. Going out to restaurants, I get frustrated sometimes as I order pulao and I end up getting biryani instead which is why I make it at home the way I like it :)....Here is one of my chicken pulao recipes(Yes..I make different kind of pulaos depending on my mood of the day).. Give it a try..


2 cups Basmati Rice
1 lb Boneless skinless Chicken
10 whole Cashews
1 medium sized onion cut into chunks for paste(4 tbsp thick brown Onion Paste made from this onion)
2 tbsp thick yogurt
2 tbsp oil
4 tbsp ghee
6 to 8 Shallots or small onions
6 Green Chillies(Adjust per spice level)
3 tbsp Green Chilli Paste (adjust per spice level)(Grind around 25 to 30 green chillies into fine smooth paste with a tsp of water)
1 tbsp Ginger Garlic Paste
1/2 cup mint leaves
1/2 cup coriander leaves
1 cup coconut milk
2 cups Water
3/4 tsp garam masala powder

For Tempering

1/2 tsp Cumin seeds
1 star anise broken into pieces (Anasapuvu)
1/4 tsp nutmeg powder (Jajikaya)
2 small barks of Mace (Javetri) 
2 green cardamom pods crushed
1 black cardamom pod crushed
3 cloves
1 inch cinnamon stick
2 Dried Bay leaves
1/2 tsp black cumin seeds
2 Sprigs Curry Leaves



Wash and soak rice in water for 20 to 30 minutes. Strain the rice and set aside. 
Meanwhile, heat 1 tbsp ghee in pressure cooker pan. Add in cashew nuts and fry till golden brown. Remove them from the pan and set aside.
To the same pan add 1 tbsp oil. Add in sliced onions and fry till golden brown. Do not shy on the brown color. The onions should be nice golden brown color. Turn off the stove and take the onions into a blender. Let the onions cool down a bit and then blend into a fine smooth paste. 
Get the green chili paste ready as well.
Wash and cut the chicken into big pieces. 
Wash and peel the shallots/small onions and set aside.


Take 4 tbsp brown onion paste and mix it with 2 tbsp yogurt, mix well and set aside. 
Heat 1 tbsp oil and 2 tbsp ghee in the same pressure cooker pan which is used in the preparation. Add in the tempering ingredients except for curry leaves and fry for 20 to 30 seconds. Add in curry leaves and let them splutter. Add in shallots, green chillies and fry for 3 to 4 of minutes. Add in ginger garlic paste, brown onion - yogurt paste, green chilli paste, salt and fry for 5 to 6 minutes. 
Add in coriander leaves and mint leaves. Fry for 2 more minutes. Add in the chicken pieces and give it a good stir. Cook for 2 minutes. Add in coconut milk and cook for another 2 minutes.
At this point add in water, garam masala powder and let it come to a boil. Once the liquids starts boiling add in Basmati rice and 1 tbsp ghee. Give it a good stir. Check and adjust the seasonings. Close the lid and cook till 4 to 5 whistles. Turn off the heat and let the pressure ease off from the pressure cooker before opening the lid. 
Take into a serving bowl, garnish with cashew nuts and serve with raitha and/or with any kind of mild gravy curry like this.


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