A flavorful Andhra-style Chilli Chicken Pulao prepared in a cooker, featuring marinated chicken, basmati rice, and a fragrant blend of green herbs and spices. Enjoy it with raita or plain yogurt to enhance the taste.
1: Marinate the chicken with turmeric powder, lime juice, and salt. Set aside for a while.
2: Make the green paste by blending coriander leaves, green chilies, mint leaves, and a little water.
3: In a cooker, heat ghee, then add cumin seeds, curry leaves, and a cinnamon stick. Sauté for 30 seconds.
4: Add sliced onions and sauté until they turn translucent.
5: Add ginger garlic paste, followed by chili powder, coriander powder, and turmeric powder. Mix well.
6: Add the marinated chicken, the green paste, and chopped green chilies. Cook for 5 minutes.
7: Add the washed basmati rice and water (adjust the water to the rice ratio). Adjust salt by tasting the water with a spoon.
8: Close the cooker and cook for 3 whistles on medium heat. Let it rest before opening.
9: Serve your Andhra-style Chilli Chicken Pulao hot and enjoy!
