Berry Pulao Recipe | Pure Veg Iranian Pulao | Parsi Recipe - The Bombay Chef | Varun Inamdar

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Learn how to make at home with our Chef Varun Inamdar

Ingredients:
Salted Water (for boiling)
2 cups Long Grain Rice (soaked)
1 Star Anise
½ blade Mace
½ Nutmeg
1 tsp Cumin Seeds
10-12 Green Cardamom
10-12 Black Peppercorns
10-12 Cloves
¼ cup Ghee
½ cup Onions(sliced)
1 tbsp Ginger-Garlic, Green Chilli Paste
1 cup Curd
1 tsp Red Chilli Powder
A few strands of Saffron
Salt (as per taste)
Sugar (as per taste)
½ tsp Turmeric Powder
Water
1 tbsp Ghee
¼ cup Cranberries (chopped)
1 tbs Ghee
¼ cup Cashew Nuts
Fried Onions (for garnish)
Saffron Strands (for garnish)

Transcript

00:00 Well, we've been playing some Parsi delights these days.

00:06 I hope you're appreciating all the recipes and we get all the feedback,

00:09 all the lovely feedback in the comment section.

00:12 Taking the same vein further, today's recipe is a classic Berry Pulao.

00:17 I'll bite, vegetarian of course.

00:18 Let's begin.

00:20 Well, this recipe is going to be divided into a couple of parts.

00:25 The first one of course is getting the rice cooked perfectly and properly.

00:28 And that's actually the way we make for any Pulao or Biryani.

00:31 The second one and one of the most important parts in this recipe

00:34 is creating the Berry Pulao spice mix.

00:37 It's a dry spice mix with kind of sweet notes.

00:40 Very very important, so that.

00:42 And then the whole assembly of the entire recipe and the entire dish.

00:46 Now this recipe categorically calls for berries called Barberries.

00:49 Now of course, in India and Asia they're kind of slightly rare.

00:53 If you can lay your hands on that, nothing like it.

00:55 I, for a change, in this recipe I'm using cranberries.

00:59 Cranberries and Cashews do the job perfectly well.

01:02 But like I said, Barberries are a must.

01:05 Let's begin with rice.

01:06 Water, boiling, rolling, screaming for tension.

01:10 I've added salt in that.

01:11 The next thing that goes in is long-grained rice.

01:14 Let's do that.

01:15 Let's add this to the boiling water.

01:17 Let's move on to the second component and that is making the spice mix.

01:21 First things first, Star Anise.

01:22 Moving on to half a blade of Mace.

01:25 Nutmeg.

01:29 Cumin Seeds.

01:31 Some Green Cardamom Pods.

01:33 Black Peppercorns.

01:35 And lastly, some Cloves.

01:37 Let's grind this.

01:39 Let's check if the rice is kind of 3/4 done.

01:46 Well, just about perfect.

01:48 With this, off goes the flame.

01:51 And the rice gets strained.

01:52 Two of our components are done and ready.

01:59 The first one is of course the long-grained rice which is steamed.

02:02 3/4 done because we're going to finish it later under dum.

02:05 And the second component is the dry spice mix which is also done and ready.

02:09 Let's move on to the third component and that is getting the wet spice

02:13 or just kind of a little gravy base.

02:15 Let's do that.

02:16 First things first, very important.

02:17 Ghee and Onions.

02:20 Let's begin with a couple of spoons of Ghee.

02:22 Of course, I'm going to keep a little aside because I also want to fry

02:26 the Berry and Cashew Nuts.

02:28 Let's add in sliced Onions.

02:30 Let's crush these like so.

02:32 So that the cooking or rather the frying process is relatively quicker.

02:49 The Onions are fried and ready.

02:51 Let's remove half of these for the finishing and garnish.

02:54 And the rest of the Onions, let's continue with the masala.

02:59 Let's add in paste of Ginger-Garlic and Green Chillies.

03:01 And cook this till the raw flavour goes away.

03:04 Let's add in freshly beaten Curd.

03:09 And along with this, Red Chilli Powder and the homemade Garam Masala.

03:18 A few strands of Saffron.

03:20 Remember to retain a few for the garnish.

03:23 Let's mix this well on medium to low flame.

03:25 And cook this for around 2 to 3 minutes.

03:27 Let's add in Salt.

03:30 And we are literally done with the spice mix.

03:32 Let's mix this well and add in the pre-cooked Rice.

03:35 But before adding in the Rice, let's sprinkle in some Sugar.

03:39 And this is completely optional.

03:45 Let's spread the Rice like so without pressing of course.

03:48 And at this stage, you can literally turn the flame off.

03:51 Because the garnishing would take a little bit of a moment.

03:55 Let's take Turmeric in a small little bowl and add in some Water.

04:00 Now while I am doing this, by all means you can also use food grade colour.

04:03 Which otherwise is used, apart from Saffron of course.

04:07 Let's mix this well.

04:08 And add this onto the Rice.

04:10 Let's add in the remaining Ghee in another pan.

04:14 Of course in batches to fry the Cranberries and later the Cashew Nuts.

04:19 Once the Cranberries become nice and fragrant,

04:21 Let's start sprinkling these on top of the Rice.

04:24 The next batch and the final batch of Ghee.

04:29 And like I said earlier, Cashew Nuts.

04:31 Let's add these in as well.

04:43 Of course along with the Ghee.

04:45 And finally the Fried Onions.

04:48 A generous pinch of Saffron.

04:52 Let's turn the flame on.

04:55 Turn it to medium.

04:56 Cover this.

04:58 And cook it under dum for 10 to 12 minutes.

05:01 With this, our vegetarian version of Berry Pulao is done and ready.

05:06 Make this for family, make this for friends.

05:08 And see how they smile back at you.

05:10 [Music]

Berry Pulao Recipe | Pure Veg Iranian Pulao | Parsi Recipe - The Bombay Chef | Varun Inamdar

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