Berry Pulao /Chicken Berry Pulao

Berry Pulao is one of the most popular Parsi/Iranian dish .Chicken Berry Pulao is mild spiced one pot delicious dish made with mutton/chicken gravy  ,meatballs layered with saffron infused rice topped with berries. Tradionally zereshk /zareshk/barberries .Since this is not easily available I  have used Cranberries ..Berry Pilau/Berry Pulao is very flavourful and delectable dish which is a sure crowd pleaser. Berry Pulao taste great on it own and requires no side dish just serve it with raita and you are sorted. this is my take on berry pulao which is loved by my family ..do try and share the feedback.

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ingredients

Chicken 500 grams 

2 med onions sliced and fried till golden brown

2 med tomatoes chopped finely/pureed

2 tsp ginger garlic paste

3 to 4 green chillies

3tbsp curd 

2 tbsp biryani masala 

1 tsp lime juice

1 tsp turmeric powder

1 inch cinnamon stick

3 to 4 cloves

 1/2 cup coriander leaves 

2 sprig mint leaves 

1/2 tsp garam masala powder

salt 

2 cups basmati Rice

2 onions sliced and golden fried 

saffron/kesar generous pinch

2 tbsp milk

1 inch cinnamon 

2 to 3 cloves

2 to 3 cardamom

50 grams  cranberries 

cashew nuts and raisins 2 tbsp 

1 tbsp ghee

for meatballs I used mutton mince followed my recipe click here  just added 1 sliced of bread soaked in water and skipped the gram flour 

Method 

Wash the chicken pieces well and drain excess water.

Grind chillies 1/2 tsp cumin , coriander and mint leaves to a paste

Apply salt, ginger garlic paste ,chilli paste  lime juice, turmeric ,3 tbsp curd, biryani masala and set aside for 3 to 4 hours or overnight in the fridge

Fry the meatballs and set aside .

Chop the cranberries and fry 

Fry the raisins and cashews 

Heat oil in a vessel add whole spices .

Also add sliced onions and fry till golden brown

Add in the tomatoes and fry until mushy 

then add the marinated chicken and saute for 5 to 7 minutes

Add water and let it simmer until the chicken is well cooked.

Lastly add garam masala powder .

Heat water for the rice

Add salt 

Cook the soaked basmati rice with cinnamon cardamom and shahi jeera

Cook the basmati rice until 3 /4th done 

Drain and set aside

Take a wide ,thick bottomed vessel add some oil then add the chicken gravy  only 

Layer the rice topped with cranberries, fried onions 

Put a layer of chicken masala and fried meatballs 

Also add mint leaves and some chopped coriander leaves.

Repeat with a layer of rice, pour the saffron infused milk all over the rice 

Add in  fried onions ,fried cashew nuts and raisins ,cranberries and some ghee.

Cover with a lid/foil and place the vessel on a hot griddle/tava and cook over medium flame for 18 to 20 minutes.

Serve the berry pulao with raita