Andhra-Style Chicken Pulao

Name: Andhra-Style Chicken Pulao
Cuisine: India
Ingredients: 180 g (6 oz) ghee; 125 ml (½ cup) oil; ½ teaspoon salt; 3 onions, sliced; 2 star anise; 3 cloves; 2 cardamom pods; 4 cm (1½ inch) cinnamon stick; 1 kg (5 cups) basmati rice; 1.5 kg (3 lb 5 oz) chicken or chicken pieces; 1.5 kg (3 lb 5 oz) chicken or chicken pieces; 1 lemon, cut into wedges; 6 garlic cloves, crushed; 4-6 green chillies, slit lengthwise; 2 stalks of curry leaves; 2 cm (¾ inch) piece of ginger, grated; 185 ml (¾ cup) coconut milk; 1 litre (4 cups) chicken stock; 420 ml (1⅔ cups) buttermilk; 4 ripe tomatoes, diced

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

Ingredients

1.5 kg (3 lb 5 oz) chicken or chicken pieces
1<

Asia
India
Main course
Gluten-free

Method

If using a whole chicken, cut it into 16 pieces by removing both legs and cutting between the joint of the drumstick and thigh. Cut each of these in half through the bone with a cleaver or poultry shears (make sure there are no bone shards). Cut down either side of the backbone and remove the backbone. Turn the chicken over and cut through the cartilage down the centre of the breastbone. Cut ea