Andhra Style Mamidikaya Kodi Pulao (Raw Mango Chicken Pulao)
Andhra Style Mamidikaya Kodi Pulao (Raw Mango Chicken Pulao)
Ingredients
- • 400 g Boneless Chicken (bite-sized)
- • 300 g Basmati Rice
- • 1 large Raw Mango (approx 200g, grated or finely chopped)
- • 1 large Onion (approx 150g, thinly sliced)
- • 30 g Ginger-Garlic Paste (2 tbsp)
- • 100 ml Curd (plain yogurt)
- • 0.5 tsp Turmeric Powder
- • 1 tbsp Coriander Powder
- • 1 tsp Cumin Powder
- • 4 Green Cardamom Pods
- • 4 Cloves
- • 1 inch Cinnamon Stick
- • 1 Bay Leaf
- • 10 g Fresh Mint Leaves (approx 1/4 cup, chopped)
- • 10 g Fresh Coriander Leaves (approx 1/4 cup, chopped)
- • 45 ml Ghee or Oil (3 tbsp)
- • 1 tsp Salt (approx 2 tsp, to taste)
- • 600 ml Water
Cooking Steps
Wash and soak basmati rice in water for 20-30 minutes. Drain well before use.
In a bowl, marinate the boneless chicken pieces with ginger-garlic paste (1 tbsp), turmeric powder, coriander powder, cumin powder, half of the salt, and curd. Mix well and set aside for at least 30 minutes.
Heat ghee or oil in a pressure cooker or a heavy-bottomed pan over medium heat. Add whole spices (green cardamom, cloves, cinnamon stick, bay leaf) and sauté for 30 seconds until fragrant.
Add the sliced onion and remaining ginger-garlic paste (1 tbsp). Sauté until the onions turn translucent, about 5-7 minutes.
Add the marinated chicken to the cooker/pan and cook for 8-10 minutes, stirring occasionally, until the chicken changes color and starts to release its juices.
Add the grated raw mango, chopped mint leaves, and chopped coriander leaves. Sauté for 2-3 minutes, allowing the mango to soften slightly.
Gently add the drained basmati rice to the chicken mixture. Stir carefully for 2 minutes to coat the rice grains without breaking them.
Pour in the water and add the remaining salt. Mix gently and bring the mixture to a rolling boil.
If using a pressure cooker, close the lid and cook for 1 whistle on medium heat. Turn off the heat and let the pressure release naturally (approx 10-15 minutes).
If using a pan, cover tightly, reduce heat to low, and cook for 15-20 minutes or until all the water is absorbed and the rice is cooked through.
Once done, carefully open the lid (if using a pressure cooker). Let it rest for 5 minutes, then gently fluff the pulao with a fork before packing for the lunch box.