Berry Pulao
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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.
Ingredients
Cooking Instructions
Tips & Secrets
- Using authentic 'Basmati' rice is mandatory for achieving the traditional professional-grade long-grain finish.
- Ensuring the berries are fried lightly provides the absolute secret to preventing professional-grade burning.
- The addition of plenty of saffron provide the essential professional-grade royal lift found in Iranian recipes.
- Always cook on 'Dum' specifically to ensure the professional-grade flavor integration between chicken and rice.
Nutritional Information(Per 1 plate (300g))
380 kcal
12g
10g
62g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.