Rajahmundry Chicken Pulao with Mango Pickle 2021
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!
| Description | 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! |
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| Spices Included | 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 |
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Product Rating (4):
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.
Curry was excellent, so was the rice. Not sure on the okra but it was ok
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!
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.
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!
Absolutely delicious. Timings work well if you stick to the instructions. Making mango chutney from scratch was such fun and really rewarding.
It's great to hear how much you enjoyed this dish, and that you found it satisfying (and fun!) to make the components yourself from scratch!
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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!