Recipe for copycat Raju Gari chicken pulao. A famous restaurant style chicken pulao made with home made spice paste and fixings. Recipe with step by step pictures and video.
I first came across this recipe thru my dear friend and foodie partner, Shabnam @mytrystwithfood . Check out her page for an overload of good food and honest resto reviews. I am jealous of her all the time with all her amazing food road trips. We were supposed to go on a road trip this year with all things delicious and greasy, especially the parotta and salna but that has been put on a long wait now:( This recipe is a recent find for me. This is a copycat recipe from a famous restaurant in Hyderabad. The main thing going on with this dish is the addition of ground onion paste, shallots and coconut milk. It all comes together so well. I have been wanting to try this ever since I saw Shabnam making it. I am happy I made it today. This is a very rich (thanks to the coconut milk) and comforting pulao. Green chillies are the only spice used for heat. Its a very interesting recipe. If you do try it out, tag me and Shabnam and we shall be very happy. Long live Raju Garu 🙂
Here is the video of how to make Raju Gari Chicken Pulao Recipe
Here is the recipe for Raju Gari Chicken Pulao Recipe Roast the cashews in a teaspoon of oil till nice and golden. Roast on a low flame. Remove from heat and set aside to cool.
In the same pan add more oil and add in the sliced onions. Add in a pinch of salt. Sauté till the onions are golden brown. Remove from heat and set aside to cool. Traditionally, the onions are deep fried. One can also use the store bought Deep fried onions – Birista if available. In that case, you can omit this step.
Add a few tablespoon of water and grind to a smooth paste.
Wash and soak the basmati rice in water for 15-20 minutes. After the said time, drain the water and set aside.
Heat oil in a pressure cooker. I have used a 5 liter pressure cooker today. One important reason for the rice charring / browning at the bottom is using a really big cooker for a small amount of rice. Use the correct vessel when making biryani so the rice does not char at the bottom. Once the oil is hot, add in the whole spices. Sauté for a few seconds. The spices will become aromatic.
Add in the curry leaves, shallots and the whole green chillies. Keep the green chillies whole. Its only for flavour. Not heat. Saute till the shallots are soft.
Make a paste of ginger, garlic and green chillies. Add a little water while grinding. I have used 10 green chillies for this recipe. The green chillies that we get here is moderate in heat. Adjust the quantity of chillies according to the variety of chillies and to your taste. Some chillies are very spicy while some are mild.
Add in the paste and sauté for a few minutes.
Add in the onion paste and mix well to combine.
Add in the plain curd / yogurt. Whisk well before adding. Mix well to combine.
Add in the chicken. I have used whole spring chicken with bone in. Always use chicken with bones as bones have a lot of flavour and it will nicely impart the flavour into the rice when cooked. Add in the salt.
Simmer the curry for 15 minutes so the chicken is well cooked.
Add in the mint leaves, coriander leaves and the garam masala. Mix well.
Add in the coconut milk and the water. The rice to liquid ratio in cooker is 1 rice : 1.5 liquid. Since there was already some liquid left (around 1/2 cup) after cooking the chicken, I have added 1 cup coconut milk and 1.5 cups water. This is for 2 cups of rice.
Let the mixture come to a full boil. Add in the drained rice. Mix well.
Finally, add in the ghee and the fried cashews.
Cover the cooker and cook on medium flame for 5-6 minutes. You should get about two whistles. After the said time, remove the cooker from heat and set aside for the pressure to settle.
Raju Gari chicken pulao is ready. Enjoy!!!!
For Frying Cashews
1 teaspoon peanut oil 1/4 cup cashews
For Brown Onion Paste
2 tablespoon peanut oil 1/2 cup onions, sliced 1/4 teaspoon salt 2 tablespoon water
Ginger-Garlic-Green Chilli Paste
6 green chillies 2 pods garlic 2 inch piece ginger 10 green chillies 2 tablespoon water
Other Ingredients
2 cups – 500 ml basmati rice 3 tablespoon peanut oil 2 bay leaves 2 cardamom 1 star anise 1 small piece mace 3 cloves 1 inch Indian cinnamon / cassia 2 sprig curry leaves 1/4 cup Indian shallots / sambar onions 1/2 cup plain yogurt / curd 2 teaspoon salt 1 kg chicken, bone-in 1/4 cup mint leaves 1/4 cup coriander leaves 1/2 teaspoon garam masala 1 cup coconut milk 1.5 cups water 1 tablespoon ghee
Roast the cashews in a teaspoon of oil till nice and golden. Roast on a low flame. Remove from heat and set aside to cool.
In the same pan add more oil and add in the sliced onions. Add in a pinch of salt. Sauté till the onions are golden brown. Remove from heat and set aside to cool. Add a few tablespoon of water and grind to a smooth paste.
Wash and soak the basmati rice in water for 15-20 minutes. After the said time, drain the water and set aside.
Heat oil in a pressure cooker. Once the oil is hot, add in the whole spices. Sauté for a few seconds. The spices will become aromatic. Add in the curry leaves, shallots and the whole green chillies. Keep the green chillies whole. Sauté till the shallots are soft. Make a paste of ginger, garlic and green chillies. Add a little water while grinding. Add in the paste and sauté for a few minutes. Add in the onion paste and mix well to combine. Add in the plain curd / yogurt. Whisk well before adding. Mix well to combine.
Add in the chicken. Add in the salt. Simmer the curry for 15 minutes so the chicken is well cooked. Add in the mint leaves, coriander leaves and the garam masala. Mix well.
Add in the coconut milk and the water. Let the mixture come to a full boil. Add in the drained rice. Mix well. Finally, add in the ghee and the fried cashews. Cover the cooker and cook on medium flame for 5-6 minutes. You should get about two whistles. After the said time, remove the cooker from heat and set aside for the pressure to settle.
Raju Gari chicken pulao is ready. Enjoy!!!!
Notes
For the onion paste – Traditionally, the onions are deep fried. One can also use the store bought Deep fried onions – Birista if available.
Always use chicken with bones as bones have a lot of flavour and it will nicely impart the flavour into the rice when cooked.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 30m
For Frying Cashews
1 teaspoon peanut oil 1/4 cup cashews
For Brown Onion Paste
2 tablespoon peanut oil 1/2 cup onions, sliced 1/4 teaspoon salt 2 tablespoon water
Ginger-Garlic-Green Chilli Paste
6 green chillies 2 pods garlic 2 inch piece ginger 10 green chillies 2 tablespoon water
Other Ingredients
2 cups – 500 ml basmati rice 3 tablespoon peanut oil 2 bay leaves 2 cardamom 1 star anise 1 small piece mace 3 cloves 1 inch Indian cinnamon / cassia 2 sprig curry leaves 1/4 cup Indian shallots / sambar onions 1/2 cup plain yogurt / curd 2 teaspoon salt 1 kg chicken, bone-in 1/4 cup mint leaves 1/4 cup coriander leaves 1/2 teaspoon garam masala 1 cup coconut milk 1.5 cups water 1 tablespoon ghee
Roast the cashews in a teaspoon of oil till nice and golden. Roast on a low flame. Remove from heat and set aside to cool.
In the same pan add more oil and add in the sliced onions. Add in a pinch of salt. Sauté till the onions are golden brown. Remove from heat and set aside to cool. Add a few tablespoon of water and grind to a smooth paste.
Wash and soak the basmati rice in water for 15-20 minutes. After the said time, drain the water and set aside.
Heat oil in a pressure cooker. Once the oil is hot, add in the whole spices. Sauté for a few seconds. The spices will become aromatic. Add in the curry leaves, shallots and the whole green chillies. Keep the green chillies whole. Sauté till the shallots are soft. Make a paste of ginger, garlic and green chillies. Add a little water while grinding. Add in the paste and sauté for a few minutes. Add in the onion paste and mix well to combine. Add in the plain curd / yogurt. Whisk well before adding. Mix well to combine.
Add in the chicken. Add in the salt. Simmer the curry for 15 minutes so the chicken is well cooked. Add in the mint leaves, coriander leaves and the garam masala. Mix well.
Add in the coconut milk and the water. Let the mixture come to a full boil. Add in the drained rice. Mix well. Finally, add in the ghee and the fried cashews. Cover the cooker and cook on medium flame for 5-6 minutes. You should get about two whistles. After the said time, remove the cooker from heat and set aside for the pressure to settle.
Raju Gari chicken pulao is ready. Enjoy!!!!
Notes
For the onion paste – Traditionally, the onions are deep fried. One can also use the store bought Deep fried onions – Birista if available.
Always use chicken with bones as bones have a lot of flavour and it will nicely impart the flavour into the rice when cooked.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/raju-gari-chicken-pulao-recipe-kodi-pulao-recipe/
Recipe for vegan Massaman Curry made with massaman curry paste made from scratch. This is the vegan version of the recipe. Recipe with step by step pictures and video.
This super aromatic curry is very easy to make even though there are a lot of ingredients going on. Traditional Massaman curry is made with beef and simmered for hours but this is my veggie version. This is Indian and Thai flavors coming together for a superb meal. The curry paste can be made in bulk and stored in the freezer for later use. The paste freezes well. I buy ingredients like lemon grass, Kaffir lime leaves and Galangal in bulk and store in the freezer. They freeze very well. In Bangalore, these ingredients are available in places like Trikaya, Deep rooted, Food Hall, Natures Basket etc..
Here are some things used for this recipe that you can buy online Le Creuset Dutch Oven Ceylon Cinnamon Peanut Butter Canned Coconut Milk
Here is the video of how to make Massaman Curry – Vegan Recipe With Homemade Curry Paste
Here is the recipe of Massaman Curry – Vegan Recipe With Homemade Curry Paste Massaman Curry Paste from Scratch Take all the ingredients listed under curry paste and grind it along with a little water. Grind to a paste. Set aside. If you are pressed for time or you live abroad where you get good quality curry paste, you can use that too. This paste freezes well. Just thaw and use whenever required.
Coconut oil is used for making this recipe. Heat coconut oil in a pan and add in the whole spices. Saute for a few seconds. Add in the curry paste.
Sauté the curry paste till the oil is separated and the mixture is dry.
Add in the diced onions and sauté for a minute. Add little water. Add in the salt, palm sugar, red chilli powder, lemon grass and kaffir lime leaves.
Add in the veggies – potatoes, carrots and beans. Cover and cook for 10-12 minutes on medium flame.
Add in green peas and cook for a few minutes more. Add a little water if the mixture looks dry.
In the mean time, soak the tamarind in hot water. Soak for 10-15 minutes. Squeeze to extract the tamarind pulp. Discard the seeds and the pith.
Add in the tamarind extract to the pan. Cook for a few minutes.
Add in the peanut butter and coconut milk.
Add in the bell peppers. Simmer for a few minutes.
Finally, finish with a generous sprinkling of coriander leaves and spring onions.
Top the massaman curry with roasted peanuts and spring onions. Serve the curry with rice.
Massaman Curry Paste
1/2 teaspoon cumin seeds 1/2 teaspoon coriander seeds 1/2 inch cinnamon 1 cardamom 1 pod garlic 2 tablespoon shallots 1 inch galangal, roughly chopped 1 teaspoon lemon grass, chopped 3 kaffir lime leaves 6 dried red chillies 1 pinch of nutmeg, grated 2 - 3 tablespoon water
For the Massaman Curry
2 tablespoon coconut oil 1 star anise 3 cloves 1 bay leaf 1/4 cup onion, diced 1.5 teaspoon salt 1 teaspoon red chilli powder 1 teaspoon palm sugar or jaggery 1 stalk lemon grass chopped 3 - 4 kaffir lime leaves (makrut leaves) 1 cup potatoes, diced 1 cup carrot, diced 1/2 cup beans, diced 1/2 cup green peas 1/2 inch tamarind 1.5 tablespoon peanut butter 400 ml canned coconut milk 1/4 cup red bell pepper 1/4 cup yellow bell pepper 1/4 cup green bell pepper 1 tablespoon coriander leaves, chopped 1 tablespoon spring onion, chopped 1.5 cups water (divided)
Roasted peanuts for serving
Take all the ingredients listed under curry paste and grind it along with a little water. Grind to a paste. Set aside.
Heat coconut oil in a pan and add in the whole spices. Sauté for a few seconds. Add in the curry paste. Sauté the curry paste till the oil is separated and the mixture is dry.
Add in the diced onions and sauté for a minute. Add little water. Add in the salt, palm sugar, red chilli powder, lemon grass and kaffir lime leaves. Add in the veggies – potatoes, carrots and beans. Cover and cook for 10-12 minutes on medium flame. Add in green peas and cook for a few minutes more. Add a little water if the mixture looks dry.
In the mean time, soak the tamarind in hot water. Soak for 10-15 minutes. Squeeze to extract the tamarind pulp. Discard the seeds and the pith. Add in the tamarind extract to the pan. Cook for a few minutes. Add in the peanut butter and coconut milk. Add in the bell peppers. Simmer for a few minutes.
Finally, finish with a generous sprinkling of coriander leaves and spring onions. Top the massaman curry with roasted peanuts and spring onions. Serve the curry with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
