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.

Kori Pulao (kundapur Chicken Pulao)

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

  1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
  2. In a large pot, heat ghee and sauté the sliced onions until golden brown.
  3. Add the ginger, garlic, and green chilies. Sauté for a few minutes.
  4. Now, add the chicken pieces and cook until they are no longer pink.
  5. Stir in the chopped tomato, turmeric powder, red chili powder, and garam masala. Cook for 5 minutes.
  6. Whisk the yogurt and add it to the pot. Cook for another 5 minutes.
  7. 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.
  8. 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