Ulavacharu derives it’s name from the spicy, earthy and extremely flavorful chutney that is a must in the meals in Andhra Households. The restaurant strives to serve authentic dishes from different regions of the state of Andhra Pradhesh. Ulavacharu is well known for a lot of original and authentic dishes but it’s specialty is the Raju Gari Kodi Pulao.
In Hyderabad where the people’s love for the Hyderabadi Dum Biryani is well-known, the Raju Gari Kodi Pulao at Ulavacharu comes as a welcome change at times. The Raju Gari Kodi Pulao has been around since generations but the one served at Ulavacharu has been recreated by their own in-house Chef Yadagiri. The Pulao is sticky and is rich on flavors, spiciness and taste. All of them hitting the perfect right notes.
The patrons at Ulavacharu have created a steamer specially for cooking the Ulavacharu Biryani. At any moment of time, only 3 portions of Raju Gari Kodi Pulao can be prepared from one steamer. The pulao is cooked only after your order is placed which is a welcome change from the pre- cooked ingredients used at most restaurants. Now this intrigued me, because the chicken is extremely juicy and tender, almost like melt in the mouth. If cooked all at once how does the chicken cook so fast to be this tender then? Well that’s where the secret innovation of Ulavacharu lies in cooking the Raju Gari Kodi Pulao. Use of Pineapple juice which accelerates the cooking time of the chicken. This is a brilliant process that they have perfected. Also they only use Olive Oil in cooking of the Raju Gari Kodi Pulao, keeping the ‘healthy concept’ in mind. Topped off with fried onions and an egg, this Pulao is worth trying.
The Raju Gari Kodi Pulao is served on the table with four gravies. The Raju Gari Kodi Pulao goes best with the extremely spicy chili tomato gravy and if not extremely spice-tolerant then enjoy the mild raita. They have a lot of original, authentic Andhra dishes on their menu at Ulavacharu. But the brilliance of the Raju Gari Kodi Pulao is hard to beat.