Berry Pulao Iranian Pulao Pro V Sanjeev Kapoor Khazana

Craving a delightful #MondayMunchies? Chef Sanjeev Kapoor has a tantalizing treat for you - his exquisite Berry Pulao made with the goodness of ProV Cranberries and Cashews!

Indulge in a burst of flavors with every bite - the sweetness of cranberries perfectly complementing the crunch of cashews, all harmoniously mingling with fragrant rice and aromatic spices.

Experience a culinary masterpiece that's sure to tickle your taste buds and make your Monday a whole lot better. Join Chef Sanjeev Kapoor on a gastronomic journey and savor the rich, savory goodness of this sumptuous Berry Pulao.
ingredients
method

PULAO

Ingredients

cup Pro V Jumbo Cranberries
3 cups cooked Basmati rice
300 grams boneless chicken leg
1 tbsps ginger-garlic paste
Salt to taste
tsp red chilli powder
1 tsp coriander powder
tsp garam masala powder
tsp cumin powder
tsp turmeric powder
cup yogurt
2 tbsps ghee
1 tsp cumin seeds
4-5 green cardamoms
1 bay leaf
5-6 cloves
1 inch cinnamon stick
2 potatoes
1 cup fresh tomato puree
1 cup fried onions + for garnish
2 tbsps coriander
2 tbsps mint
Saffron water
6-8 fried Pro V Regal Cashew Nuts + for garnish
8-10 mint leaves + for garnish

Method

1. Take chicken in a bowl. Add ginger-garlic paste, salt, red chilli powder, coriander powder, garam masala powder, cumin powder, turmeric powder and yogurt and mix well. Set aside to marinate for 10-15 minutes.
2. Heat ghee in a nonstick pan. Add cumin seeds and once they start to change colour, add green cardamoms, bay leaf, cloves, cinnamon and saut till fragrant.
3. Add potatoes and saut for 2-3 minutes. Add marinated chicken and saut on high heat for 5-6 minutes.
4. Add tomato puree, salt and cook till ghee separates.
5. Add cup fried onions, coriander, mint and mix well.
6. Add cooked Basmati rice, drizzle saffron water, sprinkle Pro V Jumbo Cranberries, remaining fried onions, fried Pro V Regal Cashew Nuts and mint leaves. Cover and cook on low heat for 8-10 minutes.
7. Transfer in a serving plate, garnish with fried onions, fried Pro V Regal Cashew Nuts and mint leaves and serve hot.

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