Raju gari kodi pulao recipe – restaurant style andhra chicken pulao

Raju gari kodi pulao is a popular restaurant, Ulavacharu signature chicken pulao made with basmati rice, chicken, shallots and Indian spices

Before I start off with the making of raju gari kodi pulao recipe, I need to share something with my dear readers. I have turned vegetarian two years ago and have given up eating meat and eggs. That’s the reason why you haven’t been seeing any meat recipes on the blog for two years. Though I have given up eating meat, I continue to cook non-vegetarian for the family.

Ever since I stopped blogging nonveg recipes, I have been receiving emails and messages on Instagram and Facebook asking me why I am not posting chicken recipes and they want to see more chicken dishes on the blog. I have been pondering on blogging non veg food for some time now and I have decided to accept the requests of my dear readers. I will blog the non-vegetarian food I cook for my family. You can now look forward to more chicken recipes. ๐Ÿ™‚

raju gari kodi pulao recipe
raju gari kodi pulao

During our visits to Hyderabad, we like to eat out in restaurants almost every other day. One restaurant we like to visit is Ulavacharu restaurant. It is owned by a film director Venkat Kuchipudi who is a foodie and restauranteur. The restaurant has a fantastic menu and serves good, tasty food. A very popular dish on the menu is Raju gari kodi pulao which literally translates to king’s chicken pulao. I recreated it at home with the help of the video where Venkat Kuchipudi shared the restaurant’s raju gari kodi pulao recipe. I made a few tweaks to the original recipe and my family says that it turned out better than the restaurant pulao. ๐Ÿ™‚

Whenever I run out of vegetables or am rushed for time and need to make a quick yet tasty meal for the boys, I look for one-pot meal options. Raju gari kodi pulao fits the bill perfectly. Be it a weekday or a Sunday, it makes for a perfect meal with raita by the side. It is a very simple, straightforward chicken pulao recipe. It requires a pressure cooker, basmati rice, lots of fresh light green chillis and shallots (pearl onions or sambar onions). You can also use an instant pot to make this tasty chicken pulao. If you do not want to use either a pressure cooker or an instant pot, you can cook the pulao in a large heavy bottomed vessel too.

The Ulavacharu restaurant raju gari kodi pulao is loaded with roasted golden cashew nuts and has a sticky, extremely moist texture. In our home, we like the chicken pulao to resemble chicken biryani where each rice grain is separate and fluffy. So the images of raju gari kodi pulao that you see in this post might not look like the restaurant pulao but the flavor is spot on, in spite of the tweaks I have made to the original recipe.

The spice of the pulao is solely from the heat of green chilies and fresh green chili paste. The Kodi pulao is simmered in a spice and herb-infused milk concoction which gives it an incredible flavor. I served it with onion raita and a spicy chicken curry. You can also serve it with an everyday simple chicken curry. I will blog the spicy Andhra style kodi kura recipe tomorrow.

The steps to follow while making raju gari kodi pulav
1. Wash basmati rice and soak in water.
2. Prepare brown onion paste.
3. Make garam masala powder.
3. Wash chicken and marinate it.
4. Do the preparation work like peeling shallots and chopping.
The above four steps will take around 20 mins.
5. Finally, prepare the pulao in a pressure cook (35-40 mins)

raju gari kodi pulao restaurant style
restaurant style raju gari kodi pulao

The key to a tasty raju gari kodi pulao recipe

You need good quality basmati rice to make chicken pulao. Other than basmati rice, I also make it using chitti muthyalu/seeragam rice which is an aromatic rice and perfect for making pulao.

If you want to savor the true flavor of pulao, use shallots or pearl onions. While making brown onion paste, use the normal onions. The shallots have to be well roasted in the spices.

Raju gari kodi pulao recipe doesn’t call for the marination of the chicken pieces. I marinated the chicken pieces in salt, lemon juice, green chilies, garam masala powder, curd and brown onion paste. The marinade helps the chicken to be succulent, juicy and tasty.

I used both oil and ghee. You shouldn’t be counting calories if you want to relish Raju gari kodi pulao.

I have used a small chopped tomato which gives a depth of flavor to the pulao. You can skip using tomato though as the original recipe does not have tomato.

You need to soak the basmati rice for at least 20 mins. The ratio for rice and water is 1:2. If you use 1 cup rice, you need to add 2 cups water for a soft, sticky texture. I add 1 3/4 cups water for 1 cup of rice to achieve a fluffy rice and each grain is separate.

All you chicken fans out there, do give this raju gari kodi pulao recipe a try. You are sure to relish it. If you do, please share your feedback and pictures of raju gari kodi pulao in the blog comments or on social media. Would love to see them. You will find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.

raju gari kodi pulao recipe
Ulavacharu restaurant raju gari kodi pulao

how to make raju gari kodi pulao recipe

Raju gari kodi pulao recipe – restaurant style andhra chicken pulao

  Prepare time:
 Serves: 4

 Main Ingredients:

  •  chicken
  •   basmati rice


  •   Basmati rice - 2 cups, washed and soaked for 15-20 mins
  •   Chicken - 1/2 kg, cut into bite-sized pieces, washed
  •   Cashew nuts - 10
  •   Onion - 1, medium size, sliced (to make brown onion paste)
  •   Thick curd - 1/4 cup (sour preferred)
  •   Lemon juice - 1/2 tbsp (not in original recipe)
  •   Oil - 3 tbsps
  •   Ghee - 3 tbsps
  •   Green cardamoms - 2
  •   Black cardamom - 1
  •   Cloves - 3
  •   Cinnamon stick - 1"
  •   Star anise - 1
  •   Shah jeera - 1/2 tsp
  •   Bay leaf - 1
  •   Mace - a small strand
  •   Curry Leaves - 2 sprigs
  •   Shallots - 25, peeled
  •   Green chilies - 5-6, slit lengthwise (adjust according to the heat of the green chilies used)
  •   Green chili paste - 4 green chilis ground to a paste (adjust to suit your taste)
  •   Ginger garlic paste - 1/2 tbsp
  •   Tomato - 1, small, finely chopped (original recipe does not use tomato)
  •   Mint leaves - 1/3 cup, packed
  •   Coriander leaves - 1/3 cup, chopped
  •   Salt to taste
  •   Milk - 1 cup (boiled)
  •   Water - 2 1/2 cups
  •   Garam masala powder (grind 6 peppercorns, 1/4" cinnamon stick, a pinch of shah jeera, 1 green cardamom, 2 cloves)

Method for making Raju gari kodi pulao recipe – restaurant style andhra chicken pulao

Heat 3 tbsp oil and 2 tbsps ghee in a large pressure cooker. Once hot, add the cashew nuts and roast till golden brown. Remove the cashew nuts and set aside.
In the same cooker, add the sliced onions and saute till golden brown. Remove the sauteed onions and set aside to cool.
In a grinder, add the cooled sauteed onions and curd and grind to a fine paste.
Marinate the chicken in 1/2 tsp salt, 1/2 tbsp lemon juice, a pinch of garam masala powder, 3 slit green chilies and the ground brown onion-curd paste. While the chicken is marinating, do the peeling of shallots, chopping, and preparation for making Kodi pulao.
Heat the same pressure cooker which has the oil+ghee. Once the oil turns hot, add the whole spices like cardamoms, cloves, cinnamon, shah jeera, star anise, mace, bay leaf, and saute for a few seconds. Add the shallots, 3 green chilies, green chili paste and curry leaves and saute for 2 mins.
Add ginger garlic paste and saute for 6 mins. Add the chopped tomatoes (if using), mint leaves and coriander leaves and mix well. Saute for 3 mins.
Add the marinated chicken along with the marinade and mix well. Cook on low medium flame till the chicken is coated well with the rest of the ingredients. Add salt to taste, remaining garam masala powder and mix well.
Add milk and water and mix well. Bring it to a boil. Add a tbsp of ghee at this stage. Add the drained basmati rice and mix the contents well.
Close the pressure cooker and cook to 4 whistles.
Turn off the heat and allow the pressure from the cooker to ease.
Remove the kodi pulao into a serving bowl, garnish with cashew nuts and serve with raita and chicken curry.


  •   I have used light green chilies that have less heat. Adjust the green chilies according to your spice tolerance level.


Raju gari kodi pulao recipe, a restaurant-style, tasty Andhra chicken pulao made in a pressure cooker or instant post with basmati rice, shallots, & chicken
  • Ada

    I guess you can’t please everyone all the time! I eat non-veg mostly when I am out, and only cook non-veg about once a year, so I am always happy to see your veg recipes. Still, if you cook it, there’s no reason not to post it.

  • Mahima Nene

    hey did u add tomatoes to the one posted?

    • http://www.sailusfood.com/ Sailu | Indian Food

      I have added a very small tomato. Its optional. Please check step 6

  • Anna

    Excellent recipe, very delicious. I did increase the quantity of garam masala powder the second time I made it.

    • http://www.sailusfood.com/ Sailu | Indian Food

      Am glad you liked it. Thanks for sharing your feedback. Much appreciated

  • Diana Ambrose

    Had it for dinner today, and we absolutely loved it! I have been following your blog for years and have tried quiet a few.. but by far, this has been thee best. Looking forward to interesting posts like this in future, Good luck to you!