Rajahmundry Chicken Pulao with Mango Pickle

4.7/5 from 3 Customers
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Rajahmundry is a major city in the state of Andhra Pradesh in southeastern India. The food of this region is famous for being hot and sour and is always accompanied by chutneys, pickles or a podi powder (made from dry-roasting various lentils, nuts, seeds and spices then grinding them up) to add at the table. Here we’ve got a restaurant favourite of the region known as chicken pulao where, unlike a normal pilau, the rice and chicken are cooked separately and then assembled to order. On the side is a fiery mango pickle, a tangy dish of okra cooked in tamarind and a traditional South Indian salad known as kosambari - this time made with beetroot!

50 mins

1 hr 30 mins

3/5

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£8.67

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Rajahmundry is a major city in the state of Andhra Pradesh in southeastern India. The food of this region is famous for being hot and sour and is always accompanied by chutneys, pickles or a podi powder (made from dry-roasting various lentils, nuts, seeds and spices then grinding them up) to add at the table. Here we’ve got a restaurant favourite of the region known as chicken pulao where, unlike a normal pilau, the rice and chicken are cooked separately and then assembled to order. On the side is a fiery mango pickle, a tangy dish of okra cooked in tamarind and a traditional South Indian salad known as kosambari - this time made with beetroot!

Recipe

50 mins

1 hr 30 mins

3/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Origin

Popular Style

Indian

Country

India

Pickle Spices: chilli, turmeric, yellow MUSTARD, fenugreek, brown MUSTARD, asafoetida
Curry Ground Spices: Kashmiri chilli, paprika, cumin, coriander, fennel, green cardamon, cinnamon, cloves
Rice Whole Spices: star anise, cinnamon, mace, green cardamon, cloves
Turmeric: turmeric
Podi Powder: Kashmiri chilli, amchur, coriander, poppy, cumin, black pepper, cloves, fenugreek, cassia, SESAME, red lentils
Kosambari Spices: cumin, brown MUSTARD, curry leaf
Okra Spices: tamarind (tamarind and cornstarch), Kashmiri chilli, coriander, cumin, turmeric, brown MUSTARD

May contain traces of celery. Allergens are listed in CAPITALS
  • 4 chicken legs or large thighs
  • 4 medium onions
  • 2 cloves of garlic
  • Fresh ginger
  • 200g okra or green beans
  • 250g beetroot (raw or cooked)
  • 2 tomatoes
  • 1 medium unripe mango (or 200g ready-prepared)
  • 10g bunch of coriander
  • 1 lemon
  • 2 eggs (any size)
  • 1 tsp sugar
  • 1 tbsp vinegar (white wine or cider vinegar is best)
  • 50g unsalted cashew nuts
  • 300g basmati or standard long grain rice

Product Rating (3):

5/5

Really like this curry which balanced the ingredients' flavours with a good spicy curry kick. Would rate the results better than some restaurant take-away curries we have had during lockdown. The mango pickle mix combined with the sweetness of the mango very effectively. The recipe suggests using an unripe mango - ours was much too unripe (but easy to peel thinly and separate from the stone!) but stewing it with some extra water and then reducing it rescued the situation perfectly.

Patrick Salisbury View More

We are so happy to hear how much you enjoyed the balance of flavours in this dish - who needs takeaways, ey? Great job thinking on your feet to resolve your mango situation too! Happy spicing!

4/5

Curry was excellent, so was the rice. Not sure on the okra but it was ok

Thomas Horne View More

Great to hear how much you loved the curry and the rice. Sorry that the okra wasn't your cup of tea, but glad that you enjoyed the meal on the whole!

5/5

Although it looks like a lot here, the receipt is easy to follow and was delicious. Would never of made this for myself normally but was really nice.

Richard Mead View More

It looks like you did a brilliant job with this, Richard - we're really pleased to hear that this encouraged you to try something different, and that you really enjoyed the result!

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