Kariveppila / Curry Leaves – Chicken Pulao


250 gm chicken, cut into pieces
1 1/4 cup jeerakashala rice / basmati rice
2 1/2 cup boiling water
1 cup curry leaves
1 tsp cumin seeds
2 tsp fennel seeds
2 tp pepper corns
2 onions, sliced
small piece ginger
8 garlic clove
2 green chillies
1/2 tsp turmeric powder
1 tbsp lemon juice
5 cloves
1 cinnamon stick
5 cardamoms
salt to taste
2 tbsp ghee
fried onions, fried curry leaves ,cashew nuts – for garnishing


  1. Wash the rice, drain it and keep it aside.
  2. In a pan, add curry leaves, cumin seeds, fennel seeds and pepper corns and roast in low flame. Then grind it to a powder ( about 3 tbsp ) and keep it aside.
  3. Crush garlic, ginger and green chillies together and keep it aside.
  4. Heat ghee in a thick bottomed pan and add cloves, cinnamon and cardamoms and saute.
  5. Add sliced onions and saute well till transparent.
  6. Add crushed ginger-garlic- green chillies and saute well till raw smell goes.
  7. Add turmeric powder to this and mix well.
  8. Add cleaned chicken pieces and saute well.
  9. Add 1/2 of curry leaves powder and enough salt, mix well and cook covered at low flame for 10-12 minutes.
  10. Then add drained rice and saute for 2-3 minutes. Add 2 1/2 cup of boiling water, lemon juice, remaining curry leaves powder and salt and cook covered at low flame till rice and chicken are cooked.
  11. Garnish with fried onions, cashew nuts and fried curry leaves and serve hot…

Recipe Source: mathrubhumi.com


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