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Main Ingredients | Basmati rice, Cranberries |
Cuisine | Indian |
Course | Rice |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Berry Pulao
- 1 1/2 cups Basmati rice soaked for 20 minutes
- 1/4 cup Cranberries dried chopped
- a pinch saffron strands
- 2 tablespoons Ghee
- 1/2 teaspoon Cumin seeds
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Coriander powder
- 1/4 teaspoon Green cardamom powder
- 1 tablespoon Poppy seed (khuskhus) paste
- 1/2 cup Tomato puree
- to taste Salt
- 400 grams Boneless chicken cut into 1 inch pieces
- 2 tablespoons Fresh coriander leaves chopped
- 1/2 cup Browned Onions
- 1 teaspoon Chaat masala
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Sugar
- 1/4 cup Cashewnuts fried
Method
- Put rice with 3 cups hot water, salt, saffron and 1 tablespoon ghee in a non-stick pan, mix, cover and cook till the rice is done.
- Heat remaining ghee in another non-stick pan. Add cumin seeds, turmeric powder, chilli powder, ginger-garlic paste, mix and sauté for a minute.
- Add coriander powder, cardamom powder, poppy seed paste and mix well. Add tomato puree and salt, mix well and cook till ghee separates.
- Add chicken, 1 tablespoon coriander leaves and half the browned onions, mix, cover and cook for 10 minutes.
- Add chaat masala, garam masala powder and sugar to the chicken and mix well. Add some water and mix again.
- Spread the rice on top the chicken, top with remaining browned onions, cashewnuts, remaining coriander leaves and berries. Drizzle some ghee, cover and cook for 10 minutes.
- Serve hot.
Nutrition Info
Calories | 2143 |
Carbohydrates | 262.9 |
Protein | 137.6 |
Fat | 59.9 |
Other Fiber | Niacin- 13.3mg |
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