red icon-non vegPiquant chicken pulao

Yelagiri Malli Milagu Chicken Pulao

A special dish credited to the cuisine of  Yelagiri, the Malli Milagu Chicken Pulao is a scrumptious combination of chicken, pepper and coriander. Delicious and filling yet light on the stomach, this dish will be enjoyable for everyone in the family . Try it and you will be soon craving for more.


Ingredients Amount
Chicken(Washed and drained completely) 01 Kg
Basmati Rice (Washed and Stained) 900 gms
Onion Finely Sliced 200 gms
Tomato Sliced 150 gms
Coriander Leaves Chopped (Roots & thick stems removed) – (Malli) 01 bunch
Coriander Leaves Paste (Made it separate paste) – (Malli) 50 gms
Green chilly (slit to the end) 10 nos
Ginger garlic Paste 150 gms
Ghee 75 ml
Refined oil 150 ml
Black Pepper corn (Milaghu) 01 tbsp
Cloves ½ tsp
Cinnamon 3 sticks
Green Cardamom 1 tsp
Star Anise 4 pcs
Bay Leaf 02 nos
Curd 1 cup
Lemon Juice 1 no’s
Turmeric Powder ¼ Tsp
Salt To taste
Coconut Milk 1 cup
Nutmeg(Grated) ½ pcs


  • Gradually marinate the chicken with the ingredients of Ginger garlic paste, salt and turmeric powder for10minutes. While the chicken is marinating, work on the rest of the preparation.
  • Heat the oil and add a little quantity of ghee in a vessel then add all the garam masala ingredients together– (Black Pepper, bay leaves, cloves, cinnamon, cardamom, star anise, and grated nutmeg). Sauté for few seconds.
  • Later, add sliced onions and green chilies and sauté for 6 minutes till the onions turn golden brown in color. Add ginger garlic and Coriander paste to it and sauté together for 2-3 minutes. Then add slice tomato, Chopped coriander leaves and sauté for 4 minutes.
  • Add the chicken along with marinate and mix well. Cook on high flame for 2 minutes and then reduce flame, place lid and let it cook for 15-16 minutes or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.
  • Add correct amount (1:2) of water and coconut milk and bring it to a boil. Adjust salt to taste, reduce flame and add the strained basmati rice. Add 1 tbsp of coriander leaves and place lid and cook on low flame till the rice and chicken are cooked.  Sprinkle the juice of lemon on it along with coriander leaves. Turn off heat and do not remove lid for 10-15 minutes.
  • Later remove the lid, add the 2 tbsp of ghee and combine gently, and serve hot with Mixed Raita and Curry of your choice.
  • Finally, garnish with the Sprig of Coriander Leaves.

Nutrient Value

Amount Per Serving
Serving – 1
Calories 3,493.5
Total Fat 163.5 g
Saturated Fat 42.1 g
Polyunsaturated Fat 33.2 g
Monounsaturated Fat 73.6 g
Cholesterol 187.5 mg
Sodium 1,252.1 mg
Potassium 2,813.0 mg
Total Carbohydrate 266.8 g
Dietary Fiber 28.7 g
Sugars 39.6 g
Protein 260.5 g