Berry Pulao

Ingredients

• ½ cup Pro V Jumbo Cranberries
• 3 cups cooked Basmati rice
• 300 grams boneless chicken leg, cut into 1-inch cubes
• 1½ tablespoons ginger-garlic paste
• Salt to taste
• ¾ teaspoon red chilli powder
• 1 teaspoon coriander powder
• ¾ teaspoon garam masala powder
• ½ teaspoon cumin powder
• ½ teaspoon turmeric powder
• ½ cup yogurt 
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 4-5 green cardamoms
• 1 bay leaf
• 5-6 cloves
• 1 inch cinnamon 
• 2 medium potatoes, peeled and sliced thickly
• 1 cup fresh tomato puree
• 1 cup fried onions + for garnish
• 2 tablespoons chopped fresh coriander leaves
• Saffron water
• 6-8 fried Pro V Regal Cashew Nuts + for garnish
• 8-10 fresh mint leaves + for garnish

Method

1. Take chicken cubes in a bowl, add ginger-garlic paste, salt, red chilli powder, coriander powder, garam masala powder, cumin powder, turmeric powder and yogurt and mix well. Set aside to marinate for 10-15 minutes.
2. Heat ghee in a non-stick pan, add cumin seeds and once they start to change colour, add green cardamoms, bay leaf, cloves and cinnamon, mix and sauté till fragrant.
3. Add potatoes, mix and sauté for 2-3 minutes. Add marinated chicken, mix and sauté on high heat for 5-6 minutes.
4. Add tomato puree and mix well. Add salt, mix, cover and cook till ghee separates.
5. Add ½ cup fried onions and coriander leaves and mix well.
6. Add cooked Basmati rice, drizzle saffron water, sprinkle Pro V Jumbo Cranberries, remaining fried onions, fried Pro V Regal Cashew Nuts and mint leaves, cover and cook on low heat for 8-10 minutes.
7. Transfer onto a serving plate, garnish with fried onions, fried Pro V Regal Cashew Nuts and mint leaves and serve hot.