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FROM GRAIN TO MEMORY

Cook the food
that feels like home.

Three Andhra table favourites, with practical starting points you can adjust to your family’s taste.

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Andhra PulihoraNellore Chicken BiryaniVen Pongal
Andhra Pulihora01

FESTIVE FAVOURITE

Andhra Pulihora

Bright, tangy rice tempered with mustard, curry leaves, peanuts and chilli.

RICESona MasooriTIME35 minutes

Method

  1. Cook rice until the grains are tender but not mushy; spread to cool.
  2. Prepare a tempering with oil, mustard seeds, lentils, peanuts, chillies and curry leaves.
  3. Add turmeric and tamarind mixture, then cook until the raw aroma softens.
  4. Fold through cooled rice gently and rest before serving.

Cooking times and water needs vary by grain, batch and equipment. Treat this as a starting guide.

Nellore Chicken Biryani02

SUNDAY TABLE

Nellore Chicken Biryani

A celebratory layered rice dish with spiced chicken, herbs and fried onion.

RICELong-grain or biryani riceTIME75 minutes

Method

  1. Marinate chicken with curd, chilli, aromatics and spices.
  2. Part-cook washed rice until the grain remains firm at the centre.
  3. Cook the chicken masala, then layer with rice, mint, coriander and fried onion.
  4. Seal and finish on low heat; rest before opening and serving.

Cooking times and water needs vary by grain, batch and equipment. Treat this as a starting guide.

Ven Pongal03

MORNING COMFORT

Ven Pongal

Soft rice and moong dal finished with pepper, cumin, curry leaves and cashews.

RICESona Masoori or soft table riceTIME30 minutes

Method

  1. Dry-roast moong dal lightly, then rinse it with the rice.
  2. Pressure-cook with water until soft and creamy.
  3. Temper ghee with pepper, cumin, ginger, curry leaves and cashews.
  4. Fold the tempering into the pongal and serve hot with chutney or sambar.

Cooking times and water needs vary by grain, batch and equipment. Treat this as a starting guide.