CHINTHA CHIGURU CHITTI MUTYALA KODI PULAO 1ST TIME IN YOUTUBE చింత చిగురు చిట్టి ముత్యాల కోడి పులావ్

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Chicken Marination:
👇
Chicken – 1kg (Each piece – 30gms)
Turmeric powder – ¼ tsp
Salt – 3 ½ tsp (2 tsp for Chicken, 1 ½ tsp for Rice)
Red Chilli powder – 3 tsp
Ginger Garlic paste – 2 ½ tbsp (1 ½ tbsp for Chicken, 1 tbsp for Rice)
Cardamom – 11
Cinnamon – 3 inches
Cloves – 10
Mace – half flower
Star Anise – 2
Stone Flower – 1 tbsp
Shahjeera – 1 tsp
Bay leaves – 3
Green Chilli paste – 1 tbsp
Pure Buffalo Ghee – 1 tbsp
Mix Well
Curd – 400gms
Mix Well
Massage Well
Marinate for 30 Mins

Chittimuthyalu Rice – 3 Glasses (750gms)
Wash 2 times
Water – 2 inches above Rice level
Soak for 30 Mins

Onions – 3 Medium size (250gms)
Chop as shown
Take aside in a bowl

Making Process:
👇
Oil – 6 tbsp (80ml)
Pure Buffalo Ghee – 2 tbsp
Cashews 20-30
Fry till colour changes on Low Flame
Add Chopped Onions
Fry till it turns Golden Colour on Medium Flame
Chopped Coriander leaves – Handful
Fry for 1 Min on Medium Flame
Add 30 Mins Marinated Chicken
Spread Chicken Equally to all sides
Leave for 2 Mins
Fry for 3-4 Mins on High Flame
CLOSE LID & LEAVE FOR 4 MINS ON MEDIUM FLAME
Mix Thoroughly for 10 Mins on Medium Flame
Switch to High Flame for 3 Mins and back to Low Flame
Add Tender Tamarind leaves – 250gms
Switch to High Flame
Mix Well
Cook for 4-5 Mins
Add 30 Mins Soaked Chittimuthyalu Rice
Spread Rice all over Chicken
Mix Well
Mix thoroughly for 3-4 Mins
Switch to Medium Flame
Leftover Masala water – 50ml
Mix Once
Hot Water – 6 ½ Glasses
Switch to High Flame
Mix 2 times
CLOSE LID & LEAVE FOR 3 MINS ON HIGH FLAME
Switch to Low Flame
Cover with silver foil
First Place Tawa on Stove & then place Hundi on Tawa
CLOSE LID & LEAVE FOR 15 MINS ON LOW FLAME
OPEN AFTER 15 MINS

CHINTHA CHIGURU CHITTI MUTYALA KODI PULAO 1ST TIME IN YOUTUBE చింత చిగురు చిట్టి ముత్యాల కోడి పులావ్

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