Berry Pulao (बेरी पुलाव)
This Berry Pulao is a delightful Parsi dish that combines the sweetness of berries with the savory flavors of rice and aromatic spices. It's a perfect dish for special occasions or festive gatherings.
Ingredients
- 2 cups basmati rice
- 1 cup mixed berries (cranberries, blueberries, and raspberries)
- 1 onion, thinly sliced
- 1/4 cup cashews
- 1/4 cup raisins
- 1/4 cup ghee
- 1 cinnamon stick
- 4-5 cloves
- 4-5 green cardamom pods
- 1 bay leaf
- 2 1/2 cups water
- Salt to taste
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- Heat ghee in a large pot and add the sliced onions. Sauté until golden brown.
- Add the cashews, raisins, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a few minutes until the nuts are lightly browned.
- Add the mixed berries and sauté for another 2-3 minutes.
- Now add the soaked and drained rice to the pot. Sauté for 2-3 minutes.
- Pour in the water, add salt, and bring to a boil. Reduce the heat, cover the pot, and let the rice cook for 15-20 minutes or until fully cooked.
- Once done, fluff the rice with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 10g
Supplies
Large pot Stove Serving spoon
Tools
Fork Knife Cutting board
Serving suggestions
Serve the Berry Pulao with a side of raita (yogurt dip) and some crispy papad (thin, crisp disc-shaped Indian food).
Tips & tricks
Be careful not to overcook the berries as they can become mushy. The pulao should have a balance of sweet and savory flavors.
Cost
$10