Gongura Chicken Pulao: A Tangy Twist to Your Comfort Meal

If you love bold, rustic flavors and comforting rice dishes, Gongura Chicken Pulao deserves a special place on your dining table. This dish brings together the rich taste of spiced chicken, fragrant basmati rice, and the star ingredient — gongura leaves. The result? A beautifully balanced pulao that is tangy, mildly spicy, and incredibly satisfying.
For those who may not know, gongura (also called sorrel leaves) is widely used in Andhra cuisine. It has a naturally sour taste that adds a refreshing zing to dishes. When paired with juicy chicken and aromatic spices, it transforms a simple pulao into something truly memorable.

Why Gongura Makes This Dish Special
Unlike regular chicken pulao, this version has a slight tartness that cuts through the richness of the meat. The sour notes of gongura balance the warmth of whole spices like cinnamon, cloves, and bay leaf. It’s not overpowering — just enough to make you go back for another spoonful.
Gongura is also known for being rich in iron, vitamin C, and antioxidants, making this dish not just delicious but nourishing as well.

Ingredients You’ll Need
For the rice:
•    2 cups basmati rice (soaked for 20 minutes)
•    3½ cups water
For the chicken:
•    500 grams chicken (bone-in pieces preferred)
•    1 cup fresh gongura leaves (washed and chopped)
•    1 large onion (thinly sliced)
•    1 tablespoon ginger-garlic paste
•    2 green chilies (slit)
•    1 tomato (optional, finely chopped)
Whole spices:
•    1 bay leaf
•    1 small cinnamon stick
•    3–4 cloves
•    2 cardamom pods
Powdered spices:
•    1 teaspoon red chili powder
•    ½ teaspoon turmeric
•    1 teaspoon coriander powder
•    ½ teaspoon garam masala
Other:
•    3 tablespoons oil or ghee
•    Salt to taste
•    Fresh coriander for garnish

Step-by-Step Preparation
1. Prepare the Gongura
Heat a small pan and dry sauté the gongura leaves until they wilt and reduce in volume. Once cooled, blend them into a coarse paste. This helps intensify their tangy flavor.
2. Cook the Chicken Masala
In a heavy-bottomed pot or pressure cooker, heat oil or ghee. Add the whole spices and let them release their aroma. Add sliced onions and sauté until golden brown.
Now add ginger-garlic paste and green chilies. Cook until the raw smell disappears. Add chicken pieces and sauté on medium flame for about 5–7 minutes until they change color.
Mix in turmeric, red chili powder, coriander powder, salt, and tomato (if using). Cook until the chicken begins to release its juices.
3. Add Gongura Paste
Stir in the prepared gongura paste. Let the chicken cook in this mixture for 8–10 minutes. The sour aroma will start blending beautifully with the spices.
If needed, add a little water and cook until the chicken is about 80% done.
4. Add Rice and Cook
Drain the soaked basmati rice and gently add it to the pot. Pour in measured water and check salt levels.
Bring it to a boil, then reduce to low heat. Cover and cook until the rice is fluffy and fully done. If using a pressure cooker, cook for one whistle and switch off.
Let it rest for 10 minutes before fluffing the rice with a fork.

Serving Suggestions
Gongura Chicken Pulao tastes amazing on its own, but you can serve it with:
•    Onion raita
•    Mirchi ka salan
•    Fresh cucumber slices
•    A squeeze of lemon (if you love extra tanginess)

A Comfort Meal with Character
What makes this dish special is its personality. It’s not bland or overly rich. It has a slight punch from the gongura, warmth from spices, and the heartiness of tender chicken.
It’s perfect for Sunday lunches, small family gatherings, or even when you simply crave something different from regular biryani or plain pulao.
Once you try Gongura Chicken Pulao, it might just become your new comfort food favorite — flavorful, wholesome, and beautifully unique.

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