Berry Pulao - Iranian Pulao Recipe - The Bombay Chef - Varun Inamdar

By Get Curried · 90 min

Ingredients

Instructions

1. Heat 4 tbsp ghee in a pan, add 1/2 cup onion slices, half a chicken, salt to taste and 1.5 cups water; cover and cook.
2. Par-boil 2 cups long grain rice.
3. In a vessel, add 1 tbsp ghee and make a layer of 2 thick-sliced potatoes, then add the par-boiled rice, cover and cook for half an hour.
4. Grind 1 inch stick cinnamon, 1.5 tbsp chopped nutmeg, 8 Iranian rose buds, 5 green cardamom, 1 teaspoon cumin seeds, 1 heavy pinch saffron, 1 tbsp coriander seeds and 2 tbsp sugar in an electric grinder to a fine powder to make the advieh spice mix.
5. Add 2 tbsp advieh to the chicken, mix well and remove the chicken from the pan.
6. In the residual pan juices, add 1 cup tomato puree, 1 cup water, 1 tsp sugar, 1 tbsp advieh and salt to taste to make the tomato gravy.
7. Mix 1 cup chicken mince with salt to taste, 1 egg yolk and 1 tbsp advieh; shape into small balls, dip them in whisked egg white and fry in oil.
8. Dissolve 1/2 tsp Iranian saffron, 2 tbsp sugar and 1/2 cup water in a pan, stir until the sugar dissolves completely, then transfer to a bowl.
9. In the same pan, add 1/2 cup zereshk berries (or chopped cranberries), 1/4 cup blanched peeled pistachios, 3 tbsp ghee, fried onions, the chicken koftas, 1 tbsp rose water and 1 tbsp sweet saffron water; toss for a few seconds.
10. Assemble everything on a serving plate and serve hot.

Summarized from Get Curried's video. Watch it for the details.

More recipes with

OnionEggTomatoRicePotatoChickenPistachioGround chicken