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 | Onion , thinly sliced |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Ginger-garlic paste |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Berry , fresh or frozen |
|
1/4 cup | Cashew , nuts |
|
1/4 cup | Raisin |
|
2 cups | Water |
|
— | Salt , to taste |
|
1 tablespoon | Sugar |
|
1/4 cup | Cilantro , chopped |
Instructions
- 1 Wash and soak the basmati rice for 20 minutes, then drain.
- 2 Heat ghee in a pan and fry the cashew nuts and raisins until golden. Remove and set aside.
- 3 In the same pan, add sliced onions and sauté until golden brown.
- 4 Add cumin seeds and ginger-garlic paste, sauté until the raw smell disappears.
- 5 Stir in turmeric powder and red chili powder, cook for a minute.
- 6 Add the mixed berries and cook for 2-3 minutes until they soften slightly.
- 7 Add the soaked rice to the pan and sauté gently for 2 minutes.
- 8 Pour in water, add salt and sugar, and bring to a boil.
- 9 Reduce the heat to low, cover the pan, and simmer until the rice is cooked and water is absorbed.
- 10 Fluff the rice gently with a fork, mix in the fried cashews and raisins.
- 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.