United kitchens of India, is one of the most popular restaurants in the city for its delightful food consisting of various Indian cuisines. In my personal experience, it’s almost unbelievable as to how this place has never been disappointing in terms of food quality and taste. Never!
I was recently invited to a bloggers session where a few Pulaos from the South Indian region, mainly Andhra and Telengana had been introduced under their staples menu. Honestly, I hardly knew that there could be so many varieties coming out from a pulao! There was chicken, prawns and mutton pulaos along with a few vegetarian ones as well.
The ones that stood out for me personally were the Ajantha Kodi (chicken) Pulao and the Konaseema Maamsam (mutton) Pulao. The former one was made only with chicken drumsticks along with cashew nut paste that helped tone down the otherwise spicy dish.
The Konaseema Maamsam (mutton) pulao was fiery to look at but surprisingly wasn’t as spicy as it looked. Thankfully, as I’m personally not much into overtly spicy food! This is a traditional home style preparation of mutton with long grain rice.
Yeta Maamsam pulao was a traditional telengana home style preparation cooked with the basic garam masala.
In the vegetarian section there were 3 pulaos served. Kothimira (coriander) pulao, very subtle in flavour, Andhra pulao with the usual mixed vegetables and the chef’s special veg Paneer pulao made with butter tomato gravy. The last one was absolutely delicious with the oh-so soft paneer melting in the mouth!
These Pulaos have changed my opinion of what I used to perceive about them in general. I frankly never had much of a yearning towards it. But this one has turned it around altogether. One pot of flavorsome pulao from UKI can fill your belly and heart to the fullest! There’s no spec of a doubt that you’re going to enjoy these wonderful pot of pulaos to the maximum! Kudos to Chefs and the entire team of UKI!