How to make Masoor Dal Berries Chicken Pulao -

Chicken pulao cooked with lentin and berries.Chicken pulao cooked with lentin and berries. chop up some seasonal berries

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Sabut masoor dal, Mixed berries

Cuisine : Parsi

Course : Rice

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Masoor Dal Berries Chicken Pulao

Masoor Dal Berries Chicken Pulao Recipe Card

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Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Masoor Dal Berries Chicken Pulao Recipe

  • Sabut masoor dal soaked 1/2 cup

  • Mixed berries 1/4 cup

  • Boneless chicken cubed 1 cup

  • Basmati rice soaked 1 1/2 cup

  • Ghee 2 tablespoons

  • Green cardamoms 6-8

  • Bay leaves 3

  • Cinnamon 1 inch

  • Cashewnuts 1/4 cup

  • Onion sliced 1 large

  • Coriander powder 1 1/2 tablespoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • saffron strands a pinch

  • Browned Onions 1/2 cup

  • Salt to taste

Method

Step 1

Heat ghee in a non-stick pan. Add cardamom powder, bay leaves, cinnamon and cashewnuts and sauté till fragrant.

Step 2

Add sliced onion and sauté for a minute. Add masoor dal and chicken cubes and mix. Add coriander powder, chilli powder, turmeric powder, garam masala powder and cumin seeds, mix and cook for a minute.

Step 3

Add ginger-garlic paste, mix and cook for a minute. Add drained India Gate Basmati Rice and mix. Add mixed berries, saffron strands, browned onions and salt and mix well. Add 3 cups water, mix, cover and cook for 10-12 minutes or till rice is done.

Step 4

Serve hot with raita.

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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.