Berry Pulao | Sanjeev Kapoor Khazana

A nutty and sweet addition to pulao makes this a indescribably delicious dish. Easy and tasty!
BERRY PULAO
Ingredients
¼ cup chopped dried cranberries
1½ cups Basmati rice, soaked for 20 minutes
Salt to taste
A pinch saffron strands
2 tablespoons ghee + for drizzling
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon ginger-garlic paste
1 teaspoon coriander powder
¼ teaspoon green cardamom powder
1 tablespoon poppy seed paste
½ cup tomato puree
400 grams boneless chicken, cut into 1 inch pieces
2 tablespoons chopped fresh coriander leaves
½ cup browned onions
1 teaspoon chaatmasala
½ teaspoon garammasala powder
1 teaspoon sugar
¼ cup fried cashewnuts
Method
1. Heat rice in a non-stick pan. Add 3 cups hot water, salt, saffron and 1 tablespoon ghee, mix, cover and cook till the rice is done.
2. Heat remaining ghee in another non-stick pan. Add cumin seeds, turmeric powder, chilli powder, ginger-garlic paste, mix and sauté for a minute.
3. Add coriander powder, cardamom powder, poppy seed paste and mix well. Add tomato puree and salt, mix well and cook till ghee separates.
4. Add chicken, 1 tablespoon chopped coriander and half the browned onions, mix, cover and cook for 10 minutes.
5. Add chaatmasala, garammasala powder and sugar to the chicken and mix well. Add some water and mix again. Spread evenly the cooked rice and top with remaining browned onions, cashewnuts, remaining chopped coriander and berries. Drizzle some ghee, cover and cook for 10 minutes.
6. Serve hot.
Preparation Time: 20-25 minutes
Cooking Time: 30-40 minutes
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