Berry Pulao

Berry Pulao

Berry Pulao

Veg

Fragrant basmati rice layered with caramelised onions, crispy fried potato straws, and dried Iranian zereshk berries (barberries) — the intensely sour, jewel-red berries are the defining ingredient, their tartness piercing through the buttery richness of the rice. A festive preparation brought from Persia and adapted with the spices and techniques of Parsi-Gujarat; served at Navroz, Navjote, and wedding receptions. The combination of sweet caramelised onion, sour berries, and savoury spiced rice in a single mouthful is a near-perfect flavour composition.

Cuisines

Parsi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup basmati rice
2 tablespoons ghee
1 large onion, thinly sliced
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 cup mixed berries (fresh or frozen)
1/4 cup cashew nuts
1/4 cup raisins
2 cups water
— salt to taste
1 tablespoon sugar
1/4 cup fresh coriander leaves, chopped

Instructions

  1. 1 Wash and soak the basmati rice for 20 minutes, then drain.
  2. 2 Heat ghee in a pan and fry the cashew nuts and raisins until golden. Remove and set aside.
  3. 3 In the same pan, add sliced onions and sauté until golden brown.
  4. 4 Add cumin seeds and ginger-garlic paste, sauté until the raw smell disappears.
  5. 5 Stir in turmeric powder and red chili powder, cook for a minute.
  6. 6 Add the mixed berries and cook for 2-3 minutes until they soften slightly.
  7. 7 Add the soaked rice to the pan and sauté gently for 2 minutes.
  8. 8 Pour in water, add salt and sugar, and bring to a boil.
  9. 9 Reduce the heat to low, cover the pan, and simmer until the rice is cooked and water is absorbed.
  10. 10 Fluff the rice gently with a fork, mix in the fried cashews and raisins.
  11. 11 Garnish with chopped coriander leaves before serving.

Tips

For extra flavour, use whole spices like cinnamon and cardamom in the ghee before adding onions.