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
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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You can also find more Rice recipes like Jodhpuri Vegetable Pulao Saffron Khichdi Citrusy Babycorn Rice Kaju Moti Pulao
Masoor Dal Berries Chicken Pulao Recipe Card
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.
Nutrition Info
Calories : 1659 Kcal
Carbohydrates : 261.8 gm
Protein : 32.9 gm
Fat : 53.3 gm
Other : Zinc- 2.8mg
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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.
