Berry Pulao | Festive Treats | US Cranberry | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A flavourful and instant pulao made with the super healthy & delish US cranberries! An easy weeknight dinner or a quick lunch, this one's a five star recipe for all days!

BERRY PULAO

Ingredients

½ cup + 2 tablespoons US Cranberries + for garnish
500 grams chicken leg boneless, cut into 1 inch pieces
1½ cups Basmati rice, washed, soaked for 20 minutes and drained
2 tablespoons oil
3-4 cloves
8-10 black peppercorns
2 inch cinnamon stick, broken
1¼ cups fried onions + for garnish
1½ tablespoons ginger-garlic-green chilli paste
¼ teaspoon turmeric powder
1½ teaspoons red chilli powder
½ teaspoons cumin powder
1 teaspoons coriander powder
2 tablespoons chopped fresh coriander leaves
8-10 fresh mint leaves + for garnish
Salt to taste
1 cup fresh tomato puree
1½ tsps meat masala

Method

1. Heat oil in a non-stick wide pan, add cloves, black peppercorns, and cinnamon stick and sauté till fragrant.
2. Add 1 cup fried onions and ½ cup US Cranberries and sauté on medium heat for 1-2 minutes.
3. Add ginger-garlic-green chilli paste, mix and cook for a minute. Add chicken and sauté for 2-3 minutes.
4. Add turmeric powder, red chilli powder, cumin powder, coriander powder and 1 tablespoon coriander leaves. Tear 8-10 mint leaves and add into the pan.
5. Add salt, mix, cover and cook for 1-2 minutes.
6. Add fresh tomato puree, mix and cook for 1 minute.
7. Add Basmati rice and gently toss. Adjust salt and add meat masala and gently mix.
8. Add 2½ cups hot water, mix and sprinkle remaining fried onion, remaining coriander leaves and remaining US Cranberries, cover with a lid and cook on low heat for 15 minutes.
9. Switch the heat off, open the lid just before serving. Transfer on to a serving plate, garnish with fried onions, mint leaves and US Cranberries.


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