Rasoi Buddy
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Berry Pulao

Berry Pulao

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Berry Pulao is a regal, festive, and profoundly aromatic Parsi rice masterpiece celebrated for its unique tangy dried berries and saffron-infused chicken. This recipe features prime 'Basmati' rice layered with succulent chicken pieces and a sophisticated abundance of Zereshk berries and nuts. Known for its sophisticated flavor and mandatory presence in the legendary Britania & Co. cafe in Mumbai, it represents the soulful heart of modern urban Parsi-Iranian culinary arts. The taste is intensely savory and sweet, with the saffron providing a unique professional-grade floral lift. This dish is a mandatory favorite for grand celebratory lunches and special dinner menus. Best enjoyed hot from the professional-grade cauldron with a side of yogurt raita.

Berry Pulao Recipe
Iranian Berry Pulao
Parsi Rice with Berries
Zereshk Polo Indian Style
Aromatic Berry Rice
Authentic Parsi Pulao
Festive Parsi Rice
Meat Berry Pulao
Prep Time30 mins
Cook Time40 mins
Servings4 People
DifficultyHard
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Ingredients

2 cups Basmati Rice, soaked
500g Chicken, boneless pieces
1/2 cup Dried Zereshk Berries (or Cranberries)
1/2 tsp Saffron strands
2 large Onions, fried crisp
1 tbsp Ginger-Garlic paste
1/2 cup Cashews and Pistachios
3 tbsp Ghee
Salt to taste
Whole spices (Cinnamon, Cardamom)
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Cooking Instructions

Tips & Secrets

  • Using authentic 'Basmati' rice is mandatory for achieving the traditional long-grain finish.
  • Ensuring the berries are fried lightly provides the absolute secret to preventing burning.
  • The addition of plenty of saffron provide the essential royal lift found in Iranian recipes.
  • Always cook on 'Dum' to ensure the flavor integration between chicken and rice.

Nutritional Information(Per 1 plate (300g))

Calories

380 kcal

Protein

12g

Fat

10g

Carbs

62g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.