Rajugari Kodi (chicken) Pulao

Tired of making chicken biryanis every week? Switch things up with this intensely flavorful, rich chicken pulao made with a homemade spice mix.

Over the years, I've tasted countless chicken pulaos, but this one was different—it stood out so distinctly that I couldn’t help but wonder about the magic behind it. I was going back for seconds and thirds. It wasn’t just the layers of spices that made it unforgettable; it was the love and care infused into every step of its preparation.

It's a recipe of my friends' Abhi and Sahana, who treat us like family. Though Abhi isn’t much of a cook, he modified his wife’s cherished recipe to entertain us, one summer afternoon. When I asked for the recipe, they didn’t hesitate to bring over all the ingredients and stand by the kitchen counter, walking me through each step with patience. It’s a recipe I know I’ll treasure and make for life. I have made this countless time and it has never disappointed me and my guests.

The key ingredient of this dish is the fiery pulao masala or spice mix. I vividly remember reaching out to Sahana to ask for her mom's secret spice blend. Not only did her mom take the time to capture a beautiful picture of the ingredients, each neatly labeled to identify the spices, but she also generously sent me a jar of the pulao masala. It's been more than four years now, and I’m still savoring that potent spice mix.

RAJUGARI KODI PULAO

Serves 6

Prep time 1 hr

Cook time 2 hr

INGREDIENTS

For Pulao masala:

1/4 cup Javitri/mace

1/4 cup star anise

1/4 cup cinnamon

1/4 cup elaichi

1/2 cup coriander seeds

1/2 cup cloves

3 nutmegs

2 tbsp cumin seeds

For marination:

1 kg or 2.2 lb FRESH chicken (legs and thighs or one whole chicken cut. If using leg pieces, make incisions)

3 tbsp ginger garlic paste

2 tbsp chilli powder

1 tbsp salt

2 tbsp coriander powder

1/2 tbsp pulao masala

For cooking:

2.5 cups basmati rice

1/4 cup oil

1 large onions sliced

3 tbsp ginger garlic paste

1/4 tsp turmeric

8-10 slit green chillies

1/2 cup cilantro, chopped

1/4 cup mint

6 tbsp butter

1 bay leaf

4 cloves

1 inch cinnamon

2 cardamom

2 dried red chillies

1 stone flower

1 star anise

1 tbsp cumin seeds

2.5 tbsp coriander powder

1/2 tsp pulao masala

1-2 tbsp chilli powder

3 tbsp salt (adjust according to taste)

1 sprig curry leaves

INSTRUCTIONS

1. Make the pulao masala by grinding all the spices listed under 'for pulao masala' to a fine powder. Make sure the spices are dry. You can lightly roast (<30 sec on a low flame) and cool them for grinding. Transfer the pulao masala into an air-tight jar and store in a cool, dark place.

2. Wash and clean chicken. Drain excess water. Marinate with all the ingredients under 'for marination' for an hour at room temperature.

   

3. Wash gently and soak basmati rice in water.

4. In a thick bottomed wide pan, add 1/4 cup oil. Add marinated chicken, mix well, close with lid and cook for 10 min on low.

5. Remove lid, cook on low medium until chicken is 80% done or flesh starts falling apart. Turn off stove and set it aside.

   

6. Place the steel bowl insert of instant pot (or rice cooker) on low flame. (Alternatively, turn on saute mode of instapot with steel bowl inserted). Add 6 tbsp butter and allow to melt.

7. Add 1 bay leaf, 4 cloves, 1 inch cinnamon, 2 cardamom pods, 2 red chillies, 1 stone flower, 1 star anise, 1 tbsp cumin seeds and a sprig of curry leaves. Allow them to bloom and splutter.

   

8. Add onions and turn the flame to low-medium and cook for 5 min.

   

9. Add 3 tbsp ginger garlic paste, 8-10 green chillies1/4 tsp salt, 1/4 tsp turmeric and cook on low for 3 min.

   

10. Add chopped cilantro and mint, mix well, and cook for 4 min.

    

    

11. Carefully transfer chicken pieces (not the broth) into the pot on low.

    

12. Add 2.5 tbsp salt, 1-2 tbsp chilli powder, 2.5 tbsp coriander powder, 1/2 tsp pulao masala. Mix well and turn off after 2 min.

    

13. Measure left over broth. Add water so that total volume is 3 3/4 cups. (for eg. if left over broth is 3/4 cup, add 3 cups water). Turn the flame to high and bring the liquid to a rolling boil. This step is crucial to prevent rice from turning mushy after pressure cooking.

    

14. Carefully transfer the boiling broth into instapot bowl.

    

15. Add soaked, well drained basmati rice.

    

16. Mix gently but thoroughly so that chicken and rice is mixed well.

    

17. Taste the broth and adjust salt if necessary.

18. Insert the instapot bowl into the instapot. Close with lid, turn on rice mode (valve in sealing mode) and start pressure cooking.

19. Allow pressure to release naturally, wait for 10 more min. Turn the value to venting mode and allow any left over pressure to release before opening the lid.

20. Serve with a huge dollop of ghee! Along with cooling raita (yogurt sauce with onions and cilantro), onion rings and lemon wedges. Enjoy!