If you’re aiming to impress at the next potluck or family get-together, this Chicken Berry Pulao, an Iranian specialty loved by Indian palates, is the way to go. It is especially popular during Parsi New Year celebrations and promises to leave a lasting impression on your guests.
Ingredients:
Irani Garam Masala:
- Cinnamon: ½ inch
- Nutmeg: ¼ pc
- Green cardamom: 5-6 pcs
- Saffron: 6-7 strands
- Coriander seeds: 1 tbsp
- Jeera: ¾ tbsp
- Sugar: 1 tsp
- Rose petals: 2 tbsp
- Cloves: 4-5 pcs
Chicken preparation:
- Oil: 2 tbsp
- Onion (sliced): 2 cups
- Ginger & garlic paste: 1 tbsp
- Chicken (curry cut): 1 kg
- Green cardamom: 3-4 pcs
- Cinnamon: 1 inch
- Star anise: 1 pc
- Jeera: 1 tsp
- Salt: ½ tbsp
- Turmeric powder: ½ tsp
- Red chilli powder: 1 tsp
- Coriander powder: 1 tsp
- Spice mix powder: 1 tbsp
- Chopped coriander: 1 tbsp
Pulao:
- Rice: 2 cups
- Green cardamom: 2-3 pcs
- Cloves: 3-4 pcs
- Cinnamon: 1 inch
- Star anise: 1 pc
- Bay leaf: 3 pcs
- Salt: ½ tbsp
- Sugar: ½ tbsp
- Saffron: 10-12 strands
- Spice mix powder: 1 tbsp
Instructions:
- Chicken Preparation:
- Heat oil in a pan and add cinnamon, star anise, green cardamom, and cumin seeds, letting them crackle.
- Stir in sliced onions, green chilies, and ginger-garlic paste, frying until golden brown.
- Add chicken cuts. Season with salt, turmeric powder, red chili powder, and coriander powder. Sauté on high for 3-4 minutes.
- Lower the heat to medium-low, cover, and simmer for 8-10 minutes.
- Add tomatoes to make a puree.
- Return the cooked chicken to the pan, sprinkle spice mix powder, and cook until the chicken is done.
- Mix in the chopped coriander and set aside.
- Pulao Preparation:
- Soak rice for 2-3 minutes.
- In another pan, boil water with whole spices, salt, and sugar. Add the soaked rice.
- When the rice is 80% done, drain and set aside.
- In a heavy-bottomed pan, melt ghee and arrange potato slices.
- Layer with 1-inch of rice, drizzle with ghee and saffron water, sprinkle spice mix powder, and repeat with remaining rice.
- Top with ghee, spice mix powder, and saffron. Cover and simmer for 8-10 minutes on medium-low heat.
- Garnish with pista slivers, cranberries, and cashew nuts.
- Assembly:
- In a bowl, layer rice, chicken gravy with pieces, and more rice. Press gently.
- Turn the bowl upside down on a flat plate and serve hot.
Now, enjoy this perfect blend of Iranian and Indian flavors, sure to be the star of any gathering!
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