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Raju Gari Chicken Pulao Recipe

  • Author: Suguna Vinodh
  • Total Time: 50m
  • Yield: 4 servings 1x


Recipe for copycat Raju Gari chicken pulao. A famous restaurant style chicken pulao made with home made spice paste and fixings. Recipe with step by step pictures and video.



For Frying Cashews

1 teaspoon peanut oil
1/4 cup cashews

For Brown Onion Paste

2 tablespoon peanut oil
1/2 cup onions, sliced
1/4 teaspoon salt
2 tablespoon water

Ginger-Garlic-Green Chilli Paste

6 green chillies
2 pods garlic
2 inch piece ginger
10 green chillies
2 tablespoon water

Other Ingredients

2 cups – 500 ml basmati rice
3 tablespoon peanut oil
2 bay leaves
2 cardamom
1 star anise
1 small piece mace
3 cloves
1 inch Indian cinnamon / cassia
2 sprig curry leaves
1/4 cup Indian shallots / sambar onions
1/2 cup plain yogurt / curd
2 teaspoon salt
1 kg chicken, bone-in
1/4 cup mint leaves
1/4 cup coriander leaves
1/2 teaspoon garam masala
1 cup coconut milk
1.5 cups water
1 tablespoon ghee


Roast the cashews in a teaspoon of oil till nice and golden. Roast on a low flame. Remove from heat and set aside to cool.

In the same pan add more oil and add in the sliced onions. Add in a pinch of salt. Sauté till the onions are golden brown. Remove from heat and set aside to cool. Add a few tablespoon of water and grind to a smooth paste.

Wash and soak the basmati rice in water for 15-20 minutes. After the said time, drain the water and set aside.

Heat oil in a pressure cooker. Once the oil is hot, add in the whole spices. Sauté for a few seconds. The spices will become aromatic. Add in the curry leaves, shallots and the whole green chillies. Keep the green chillies whole. Sauté till the shallots are soft.  Make a paste of ginger, garlic and green chillies. Add a little water while grinding. Add in the paste and sauté for a few minutes. Add in the onion paste and mix well to combine. Add in the plain curd / yogurt. Whisk well before adding. Mix well to combine.

Add in the chicken. Add in the salt. Simmer the curry for 15 minutes so the chicken is well cooked. Add in the mint leaves, coriander leaves and the garam masala. Mix well.

Add in the coconut milk and the water. Let the mixture come to a full boil. Add in the drained rice. Mix well. Finally, add in the ghee and the fried cashews. Cover the cooker and cook on medium flame for 5-6 minutes. You should get about two whistles. After the said time, remove the cooker from heat and set aside for the pressure to settle.

Raju Gari chicken pulao is ready. Enjoy!!!!


For the onion paste – Traditionally, the onions are deep fried. One can also use the store bought Deep fried onions – Birista if available.

Always use chicken with bones as bones have a lot of flavour and it will nicely impart the flavour into the rice when cooked.

  • Prep Time: 20m
  • Cook Time: 30m

Keywords: Raju Gari chicken pulao