Andhra Chicken Pulao

Ingredients

• 8 piece cardamom
• 500 grams Chicken Big pieces
• 1 tsp chilli powder
• 8 small piece cinnamon
• 8 piece cloves
• 1 small bunch coriander leaves
• 1/4 cup coriander seeds
• 1  cup curry leaves
• 1/2 cup Fresh coconut
• 10 piece fried cashew nuts
• 100 grams ghee & oil
• 1 tbsp ginger garlic paste
• 4 number green chillies
• 3 - 4 limes lime juice
• 1 bunch Mint leaves
• 1 number onion sliced
• 1/8 cup poppy seeds
• 1 tbsp salt
• 1/2 tsp turmeric
• 100 grams yoghurt

 Method
Pulao masala: Broil Cinnamon and Cloves, add Coriander seeds and boil till they are hot and remove from flame. Broil Kuskusa and keep aside. Powder them separately.
Mix them well and when cold store it for use with chicken curry, palak, aloo curry etc.
Slice half of fresh coconut to thin pieces. Add water and grind to smooth paste. Add 4 tablespoons masala powder and grind to smooth paste.
Wash chicken and drain water. Marinate it with Chilli powder, one teaspoon salt, one strand of curry leaves, one tablespoon of sliced onion and curd. Method: Boil masala paste and water together ( one rice : two water). Take Masala water without sediments.
To a hot cooker add Ghee and Oil and when heated add cloves and cinnamon. Add onion slices and curry leaves fry till transparent.Add masala water without sediments. Add turmeric, salt, green chillies sliced. After boiling add washed and drained rice. Mix and cover. When it boils and cooks a little add marinated chicken mix and cover and cook. When the rice is cooked but has a bit of water ( before completely cooked) add two tablespoons ghee, chopped coriander leaves(cilantro), powdered cardamom, fried cashew nuts, mix well and cover and cook on low flame. Keep shifting the position of cooker so that the flame is on different parts to avoid burning the rice( for 10 min). Open cooker see if cooked completely, if not cook for some more time in low flame.