One of the most popular recipes that you will find in the menu of Parsi or Persian restaurants. Dried cranberries give this flavourful rice preparation a different taste all together.BERRY PULAO - (Serves -4) Ingredients¼ cup dried cranberries1½ cups Basmati rice, soaked for 20 minutesA large pinch saffron2 tablespoons gheeSalt to taste½ teaspoon cumin seeds1 tablespoon ginger-garlic paste¼ teaspoon turmeric powder1 teaspoon red chilli powder1 tablespoon poppy seed paste¼ teaspoon green cardamom powder2 tablespoons chopped fresh coriander leaves + for garnishing 1 teaspoon coriander powder½ cup tomato puree400 grams boneless chicken, cut into 1 inch pieces1 cup browned onions½ teaspoon garam masala powder1 teaspoon chaat masala1 teaspoon sugar¼ cup fried cashewnutsMethod1. Heat 3 cups water in a non-stick pan. Add saffron, 1 tablespoon ghee, salt and bring to a boil. Drain and add rice, mix, cover and cook till the rice is done.2. Heat remaining ghee in another non-stick pan. Add cumin seeds and ginger-garlic paste, mix and sauté for 30 seconds. Add turmeric powder and chilli powder, mix and sauté for a minute.3. Add poppy seed paste, cardamom powder, 1 tablespoon coriander leaves and little water and mix well. Add coriander powder and mix well. 4. Add tomato puree and salt, mix well and cook till the ghee separates. 5. Add chicken and mix. Add ½ cup browned onions, mix well, cover and cook for 10 minutes. 6. Add garam masala powder, chaat masala, sugar and ½ tablespoon coriander leaves and mix. Add little water and mix.7. Spread the cooked rice evenly and top with remaining browned onions, cashewnuts and berries and remaining coriander leaves. Drizzle some ghee, cover and cook for 10 minutes. 8. Garnish with coriander leaves and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
