Berry Pulao Recipe

Recipe Mar 23, 2021 0 534 Add to Reading List

Berry Pulao Recipe

We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India, we are familiar with Basmati, Patna, or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines. The berry used here is the tiny Iranian barberry or zareshk, sold by Indian and Persian grocers. If you cannot find it, use dried cranberries. The final flavors are sweet and sour. As there is expensive saffron in it as well, I often make this pilaf for a dinner party. I find that it goes very well with aubergine, spinach, and paneer dishes.

Ingredients:

80 gm rice
5 gm black cardamom
5 gm clove
5 gm mace
15 gm garlic paste
50 gm yogurt (curd)
5 ml rose water
5 ml kewra
salt as required
50 gm dried cranberries
5 gm green cardamom
30 gm coriander powder
black salt as required
30 gm cumin powder
15 gm ginger paste
3 gm bay leaf
1 small onion
20 gm mint leaves
water as required
50 gm ghee
50 gm dried cherry

Recipe:

Step 1

To prepare this delicious pulao recipe, start by slicing the onions on a clean chopping board. Then, wash the rice and soak it in water for 20 minutes.

Step 2

Now, take a kadhai over medium flame and heat ghee in it. Once the ghee is hot enough, add the green cardamom, black cardamom, mace, bay leaf, and cloves in it. Let them crackle for a few seconds, then add the sliced onions and saute them. When the onions turn golden brown, add ginger and garlic paste to the kadhai and cook it for 5-10 minutes.

Step 3

Next, add the cumin powder, coriander powder, and black salt to the kadhai. In a small bowl, add curd and salt and whisk them together. Once it is whisked, add it to the kadhai and stir everything together.

Step 4

Once everything is mixed and cooked well, add the soaked rice to it along with the dried cranberries, dried cherries, rose water, and kewra water. Then, pour water as required and cover the kadhai with a lid. Cook it for 15-20 minutes. (Note: You can add any type of dried berries according to your liking.)