Berry Pulao Recipe: Dried cranberries are loaded with fibre and antioxidants, which makes this pulao more nutritious and a healthy choice for you

If you are in the mood for a sweet and filling meal, try this Berry Pulao recipe which is full of flavours. It is a popular Parsi recipe that uses a beautiful blend of rice, dried cranberries, veggies and a melange of spices.

With the influence of Iranian and Persian cuisine, Parsi food is full of flavours and some of the dishes were curated in India itself.

Berry Pulao is one such dish and originally was made using rice, chicken leg and Zereshk berries. Zereshk berries have long been used in Iranian pulao recipes and are known to provide the dish a flavour that you will not be able to forget.

This is an easy-to-make pulao recipe that can be cooked in just 50 minutes and is so tasty that you wouldn’t want to miss it. Prepared using rice, rose water, dried cranberries, kewra, onion and a melange of spices; it is a perfect dish to serve at parties and potlucks.

You can also prepare this rice recipe on special occasions and festivals.

Dried cranberries are loaded with fibre and antioxidants, which makes this pulao more nutritious.

This dish is sure to become an instant hit among your peers, so share this with people of all age groups and enjoy it! Follow us through these easy to follow steps to make this delectable rice recipe and let’s get cooking! (Recipe: Chef Parth Bharti)

Ingredients of Berry Pulao

4 Servings

80 gm rice

5 gm black cardamom

5 gm clove

5 gm mace

15 gm garlic paste

50 gm yoghurt (curd)

5 ml rose water

5 ml kewra

salt as required

50 gm dried cranberries

5 gm green cardamom

30 gm coriander powder

black salt as required

30 gm cumin powder

15 gm ginger paste

3 gm bay leaf

1 small onion

20 gm mint leaves

water as required

50 gm ghee

50 gm dried cherry

How to make Berry Pulao

Step 1

To prepare this delicious pulao recipe, start by slicing the onions on a clean chopping board. Then, wash the rice and soak it in water for 20 minutes.

Step 2

Now, take a kadhai over medium flame and heat ghee in it. Once the ghee is hot enough, add the green cardamom, black cardamom, mace, bay leaf and cloves in it. Let them crackle for a few seconds, then add the sliced onions and saute them. When the onions turn golden brown, add ginger and garlic paste to the kadhai and cook it for 5-10 minutes.

Step 3

Next, add the cumin powder, coriander powder and black salt to the kadhai. In a small bowl, add curd and salt and whisk them together. Once it is whisked, add it to the kadhai and stir everything together.

Step 4

Once everything is mixed and cooked well, add the soaked rice to it along with the dried cranberries, dried cherries, rose water and kewra water. Then, pour water as required and cover the kadhai with a lid. Cook it for 15-20 minutes. (Note: You can add any type of dried berries according to your liking.)

Step 5

When the dish is done, transfer it to a serving dish and garnish with mint leaves. Serve the delicious Berry Pulao and enjoy!