The Berry pulao has been made famous by the legendary Parsi Irani Cafe Britania.
You cannot visit Britania and not eat their famous Berry Pulao
Every Parsi family has their recipes past down from generations and the Berry Pulao recipe I am going to give you is one that my great grand mother used to make.
Ingredients
1 kg chicken
500 gms rice
2 medium onions sliced
4 green cardamons
5 cloves
8 pepper corns
1 cinnamon stick
1 tea spoon cumin seeds
1 cup yogurt
3/4 tea spoon turmeric powder
1 tea spoon kashmiri chilli powder
2 tea spoons ginger garlic paste
2 tea spoon ghee
5 table spoons oil
4 tea spoons salt
1/2 tea spoon saffron
Pulao Masala
8 green cardamons
2 pieces of cinnamon
1/2 small nutmeg
1/2 mace
1 star anise
8 cloves
10 pepper cons
1/2 tea spoon cumin seeds
A pinch of saffron strings
Grind all of the above and keep aside
Berry garnish
1/2 cup bar berries or cranberries
1/2 cup Almonds halved
1/2 cup cashew nuts halved
2 tea spoons ghee
Method
Marinate the chicken in yogurt, turmeric powder, kashmiri chilli powder, 2 tea spoons salt and the pulao masala. Keep 1 tea spoon Pulao masala aside for final garnish. Marinate the chicken for 30 minutes to 1 hour
In a pot add oil and fry the onions until golden brown
Heat a pan on medium high and add the oil
Add onions and fry until golden brown
Add the marinated chicken and cook for 5 minutes on medium high heat
Turn the heat to medium and cover and cook for 10 minutes
Open and cook the chicken drying the gravy
Keep aside
Wash and soak the rice for 30 minutes
In a pot boil 3 to 4 litres water and add 4 cardamons, 5 cloves, 1 cinnamon stick, 10 pepper corns, 1 tea spoon cumin seeds, 2 and 1/2 tea spoons salt and a dash of oil.
Bring to a boil and add the rice and boil for 10 minutes
Check if the rice is almost cooked (90% done) remove and drain.
Take 1/2 cup berry and add 1 cup hot water to it, stir and let them soak for 30 seconds. Drain and keep aside
In a pan on medium low heat add 2 tea spoons ghee and add the berries, almonds and cashew nuts, stir for 30 seconds to a minutes. Remove and keep aside
Take a pot for setting the pulao and place a thin layer of rice at the bottom.
Then layer with the chicken masala. Add 3 tea spoons of the berry and nuts on top of the chicken.
Layer with the remaining rice
Take 1/2 tea spoon saffron and add it to 3 table spoons warm water and let it soak for 1 minute. Add this on top of the rice layer
Add 5 to 6 tea spoons of the berry and nuts on top.
Finally add 1 tea spoon of the Pulao masala kept aside and 2 tea spoons ghee.
Cover and cook for 15 minutes on medium heat.
This will create a steam and cook everything in the pot releasing all the amazing aromas in the Pulao.
Open and enjoy this amazing fragrant Berry Pulao.
While serving this Pulao you can further garnish with berries and nuts
Негізгі бет Berry Pulao | Parsi Irani Berry Pulao recipe | Make Berry Pulao at home quick and easy
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