Koli Pulav (coorgi Style Chicken Biryani)
Koli Pulav, also known as Coorgi Style Chicken Biryani, is a traditional dish from the Kodava Cuisine of Karnataka, India. This aromatic and flavorful biryani is a perfect blend of spices and tender chicken, cooked to perfection.
Ingredients
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 2 onions, thinly sliced
- 1/2 cup yogurt
- 2 tomatoes, chopped
- 4 green chilies, slit
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1 tablespoon ginger-garlic paste
- Whole spices: cinnamon, cardamom, cloves, bay leaves
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon biryani masala
- 1/4 cup ghee
- Salt to taste
- 3 cups water
Instructions
- Wash and soak the basmati rice for 30 minutes. Drain and set aside.
- Marinate the chicken pieces with yogurt, turmeric powder, red chili powder, biryani masala, and salt. Let it marinate for 30 minutes.
- In a large pot, heat ghee and add the whole spices. Sauté until fragrant.
- Add the sliced onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies. Cook for 2 minutes.
- Add the marinated chicken and cook until the chicken is partially cooked.
- Layer the soaked rice over the chicken, followed by tomatoes, mint leaves, and coriander leaves.
- Pour water over the rice, cover the pot, and cook on low heat until the rice and chicken are fully cooked.
- Once done, gently fluff the biryani with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Large pot Spatula Measuring cups and spoons Knife Cutting board
Tools
Cooking pot with lid Fork
Serving suggestions
Serve the Koli Pulav hot with raita, pickle, and papad.
Tips & tricks
For an extra layer of flavor, you can add a few drops of rose water or kewra water before sealing the pot to cook the biryani.
Cost
$15