Natu Kodi Pulao
A rustic and spicy one-pot meal from Andhra, featuring flavorful country chicken and aromatic basmati rice. This pulao is cooked with a blend of whole spices and fresh herbs, making it a truly hearty and satisfying dish.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Marinate Chicken & Prepare Rice
- b.In a large bowl, combine the country chicken pieces, curd, 1 tbsp ginger garlic paste, turmeric powder, 1 tsp red chilli powder, and 1 tsp salt. Mix thoroughly to coat the chicken.
- c.Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- d.While the chicken marinates, wash the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain completely and set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Place a pressure cooker over medium-high heat. Add the ghee and vegetable oil.
- c.Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, green cardamom, star anise, and shahi jeera. Sauté for 30-45 seconds until they become fragrant.
- d.Add the thinly sliced onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are deeply golden brown.
- 3
Step 3
- a.Build the Masala Base
- b.Add the remaining 1 tbsp of ginger garlic paste and the slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
- c.Add the chopped tomatoes and cook for 4-5 minutes, until they soften and turn mushy.
- d.Stir in the remaining 0.5 tsp red chilli powder and the coriander powder. Cook for another minute, stirring constantly, until oil begins to separate from the masala.
- 4
Step 4
- a.Pressure Cook the Chicken
- b.Add the marinated chicken to the pressure cooker. Increase the heat to high and sauté for 5-7 minutes, until the chicken is seared and well-coated with the masala.
- c.Pour in 1 cup of water, stir well, and scrape any bits from the bottom of the cooker.
- d.Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles (approximately 15 minutes) until the chicken is about 80% cooked.
- e.Turn off the heat and allow the pressure to release naturally. This is crucial for tender chicken.
- 5
Step 5
- a.Cook the Pulao
- b.Once the pressure has released, open the cooker. Add the soaked and drained basmati rice, chopped mint leaves, half of the chopped coriander leaves, and garam masala.
- c.Pour in the remaining 2.5 cups of water and the remaining 1 tsp of salt. Gently stir everything together once, being careful not to break the rice grains.
- d.Bring the mixture to a rolling boil. Secure the lid and pressure cook on medium heat for exactly 2 whistles (about 8-10 minutes).
- 6
Step 6
- a.Rest and Serve
- b.Turn off the heat and let the pressure release naturally again. Do not rush this step; it allows the rice to steam perfectly and absorb all the flavors.
- c.Open the lid and let the pulao rest for 5 more minutes. Gently fluff the rice grains with a fork.
- d.Garnish with the remaining fresh coriander leaves and a generous squeeze of lemon juice. Serve hot with a side of onion raita or a simple salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Natu Kodi (country chicken) is tougher than broiler chicken. The initial pressure cooking step is essential to make it tender.
- 2Soaking basmati rice is non-negotiable for long, fluffy, and separate grains.
- 3For an even richer, more authentic flavor, use only ghee instead of a mix of oil and ghee.
- 4The browning of the onions is key to the final color and deep flavor of the pulao. Be patient and aim for a deep golden brown.
- 5Always let the pressure cooker release its pressure naturally. This 'dum' or steaming period is vital for perfectly cooked rice and tender meat.
- 6Serve with a cooling raita (yogurt dip) to balance the heat of the pulao.
Adapt it for your goals.
Chicken Type
If you can't find country chicken, use bone-in broiler chicken. Reduce the initial pressure cooking time to 2 whistles (about 7-8 minutes).
Cooking MethodCooking Method
To make this in a heavy-bottomed pot (Dutch oven), follow all steps until adding the rice and water. Bring to a boil, then cover with a tight-fitting lid, reduce heat to the lowest setting, and cook for 15-20 minutes until all water is absorbed. Let it rest for 10 minutes before fluffing.
Vegetable AdditionVegetable Addition
Add 1 cup of diced potatoes or carrots along with the tomatoes to make the dish more wholesome.
Spice LevelSpice Level
For a milder version, reduce the number of green chillies to 2 and use a milder red chilli powder like Kashmiri red chilli powder.
Why this is on our healthy list.
Excellent Source of Protein
Country chicken is rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Energy Boosting
The basmati rice provides complex carbohydrates, which are the body's primary source of energy, keeping you full and energized for longer.
Rich in Aromatic Spices
Spices like turmeric, cloves, and cinnamon contain antioxidants and have anti-inflammatory properties that can help boost immunity and overall health.
Aids in Digestion
Herbs like mint and coriander, along with spices like ginger and garlic, are known to aid digestion and improve gut health.
Frequently asked questions
One serving of Natu Kodi Pulao (approximately 450g) contains around 600-700 calories. The exact count depends on the fat content of the chicken and the amount of ghee used.