Berry Pulao | Sanjeev Kapoor Khazana

A nutty and sweet addition to pulao makes this a indescribably delicious dish. Easy and tasty!
BERRY PULAO
Ingredients
¼ cup chopped dried cranberries
1½ cups Basmati rice, soaked for 20 minutes
Salt to taste
A pinch saffron strands
2 tablespoons ghee + for drizzling
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon ginger-garlic paste
1 teaspoon coriander powder
¼ teaspoon green cardamom powder
1 tablespoon poppy seed paste
½ cup tomato puree
400 grams boneless chicken, cut into 1 inch pieces
2 tablespoons chopped fresh coriander leaves
½ cup browned onions
1 teaspoon chaatmasala
½ teaspoon garammasala powder
1 teaspoon sugar
¼ cup fried cashewnuts
Method
1. Heat rice in a non-stick pan. Add 3 cups hot water, salt, saffron and 1 tablespoon ghee, mix, cover and cook till the rice is done.
2. Heat remaining ghee in another non-stick pan. Add cumin seeds, turmeric powder, chilli powder, ginger-garlic paste, mix and sauté for a minute.
3. Add coriander powder, cardamom powder, poppy seed paste and mix well. Add tomato puree and salt, mix well and cook till ghee separates.
4. Add chicken, 1 tablespoon chopped coriander and half the browned onions, mix, cover and cook for 10 minutes.
5. Add chaatmasala, garammasala powder and sugar to the chicken and mix well. Add some water and mix again. Spread evenly the cooked rice and top with remaining browned onions, cashewnuts, remaining chopped coriander and berries. Drizzle some ghee, cover and cook for 10 minutes.
6. Serve hot.
Preparation Time: 20-25 minutes
Cooking Time: 30-40 minutes
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[@richard.fsequeira9086]

This is not the Iranian Berry Pulao recipe ! I have been eating the same ion Cafe Britannia at Ballad Estate , Mumbai the past 45 years. I had the last Berry Pulav at the same place on the 4th April'19. What was most shocking is that the lady cook ( not chef !) has not researched Iranian food. The Iranians do not use Chat Masala and Garam Masala . She should read , research and reason and then try .

[@harshtur]

apart from Cafe britannia which is the best place to eat berry pulao in Mumbai

[@ShubhoBose]

I thought parsis mixed Iranian with Indian ingredients

[@AviDexter]

that baingan has been outside for too long i should buy some from olx OLX PE BHEJ DE

[@amritkaur3416]

Iranian berry pulao with an Indian twist ; I mean who adds chat masala and coriander leaves on this exotic dish?

[@oceanicblues2496]

looks superb, will try soon. thanks for a lovely recipe... remembered britannia at ballad estate

[@aussienik]

Love you Anupa and love your recipes.

[@sex_education_Matters]

I wonder what chat masala has to do with Iranian berry pulauo...this may b tasty BT its nt berry pulao

[@rumanamenon8035]

Is she making butter chicken Briyani or berry pulao

[@AviDexter]

i have about 5kg of second hand baingan (unused) and my dadi threw all my chawal at the didis outside my ghar so can i use baingan instead of chawal?

[@katymarfatia8944]

We parsis do not use Chaat masala Mam.

[@sudhansumtripathy]

Hi, do we have the recipe without chicken

[@creamerasant]

Yes, I hope she makes a vegan version of this.

[@SumitSINGH-8804]

Why all yellow rice

[@creamerasant]

Can you make a vegan version of this...

[@imtiyazahmed2166]

Were can I get that Irani berry

[@abdullatheefilikeshinchan1391]

this is not irani pulao but this is indain version more over original irian pulao does not suit us without masala we are all masala crazers so this indian version irani puloa is crt.

[@manjudebnath2910]

I'm sorry but this is like any normal pulao, which we hv at home.. This IS NOT IRANIAN BERRY PULAO THE AUTHENTIC STYLE.

[@adityabiswas1579]

But who are you? where is Sanjeev Kapoor?

[@shahedakazi3164]

Hindi bolo