Berry Pulao

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

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.
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.
3. Add coriander powder, cardamom powder, poppy seed paste and mix well. Add tomato puree and salt, mix well and cook till ghee separates.
4. Add chicken, 1 tablespoon coriander leaves and half the browned onions, mix, cover and cook for 10 minutes.
5. Add chaat masala, garam masala powder and sugar to the chicken and mix well. Add some water and mix again.
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.
7. Serve hot.

Nutrition Info