Kori Pulao (kundapur Chicken Pulao)
Kori Pulao, also known as Kundapur Chicken Pulao, is a popular dish from the Dakshina Karnataka Cuisine. This flavorful one-pot meal is made with fragrant rice, tender chicken, and a blend of aromatic spices.
Ingredients
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 2 onions, thinly sliced
- 1 tomato, chopped
- 2 green chilies, slit
- 1-inch ginger, grated
- 4 cloves garlic, minced
- 1/2 cup yogurt
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons ghee
- 3 cups water
- Salt to taste
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- In a large pot, heat ghee and sauté the sliced onions until golden brown.
- Add the ginger, garlic, and green chilies. Sauté for a few minutes.
- Now, add the chicken pieces and cook until they are no longer pink.
- Stir in the chopped tomato, turmeric powder, red chili powder, and garam masala. Cook for 5 minutes.
- Whisk the yogurt and add it to the pot. Cook for another 5 minutes.
- Add the soaked rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the chicken is tender.
- Fluff the pulao with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pot Spatula Measuring cups and spoons
Tools
Cooking stove Cutting board Knife
Serving suggestions
Kori Pulao pairs well with raita, pickle, and papad.
Tips & tricks
For best results, marinate the chicken with yogurt and spices for a few hours before cooking.
Cost
$15