How to make Berry Pulao -

A flavourful pulao made extra tasty with the addition of dried cranberries.Rice cooked with whole spices, layered with saffron and cranberries to create an interrstng delicacy; accompanied by a side of salad.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Cranberries (क्रैनबेरी)

Cuisine : Indian

Course : Rice

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Berry Pulao

Berry Pulao Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Berry Pulao Recipe

  • Basmati rice soaked for 20 minutes 1 1/2 cups

  • Cranberries dried chopped 1/4 cup

  • saffron strands a pinch

  • Ghee 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Coriander powder 1 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Poppy seed (khuskhus) paste 1 tablespoon

  • Tomato puree 1/2 cup

  • Salt to taste

  • Boneless chicken cut into 1 inch pieces 400 grams

  • Fresh coriander leaves chopped 2 tablespoons

  • Browned Onions 1/2 cup

  • Chaat masala 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Sugar 1 teaspoon

  • Cashewnuts fried 1/4 cup

Method

Step 1

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.

Step 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.

Step 3

Add coriander powder, cardamom powder, poppy seed paste and mix well. Add tomato puree and salt, mix well and cook till ghee separates.

Step 4

Add chicken, 1 tablespoon coriander leaves and half the browned onions, mix, cover and cook for 10 minutes.

Step 5

Add chaat masala, garam masala powder and sugar to the chicken and mix well. Add some water and mix again.

Step 6

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.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.