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Photo of Chicken Berry Pulao by Prachi Gaddam at BetterButter

Chicken Berry Pulao

Prachi Gaddam
20 minutes
Prep Time
45 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Chicken Berry Pulao RECIPE

This is an Persian recipie. The main gist of the dish is the spices and berries that are added for flavour. I have used fresh whole spices and good quality saffron to give rich taste and aroma to rice. Of course a little generous use of ghee is the secret! I have used dried cranberries in this recipie.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Parsee

Ingredients Serving: 4

  1. Good quality long grain basmati rice 4 cups/ 750gm
  2. chicken pieces:medium size 1kg
  3. tomatoes 3 ripe
  4. onion 2 big
  5. ginger garlic paste 4 teaspoon
  6. ghee 4 tablespoon
  7. potato 1 big
  8. Whole spices: Cloves 5-6, cardamom: 4-5, bay leaf 2, black pepper: 10-15, star anise: 2, cinnamon stick 2 inch, lichen:3-4
  9. Khaskhas: 2 teaspoon
  10. Kasuri methi 1 tablespoon
  11. Dry Red chillies 7-8
  12. Shahi jeera: 2 teaspoon
  13. cumin seeds: 2 teaspoon
  14. sugar 1 teaspoon
  15. saffron strands 15-20
  16. pistachios 10-15
  17. Dried Cranberries handful
  18. rose essence: 4-5 drops
  19. salt to taste


  1. Soak rice in water for about 45 minutes.
  2. Dry roast red chilies
  3. Dry roast other whole spices
  4. Grind red chillies and spices together in grinder to make spice mix.
  5. Now cut onion in long pieces and fry them till golden brown. Keep some onion aside for further use.
  6. Now add more ghee in pan and add half of the spice mix and roast for a while and then add chicken pieces and salt and mix
  7. Cook chicken till tender. And keep aside in large plate when done.
  8. Meanwhile boil water in a vessel and cook rice till half done. Add a teaspoon of ghee and salt to water while boiling.
  9. In another pan, line cut potatoes to base, and add half done rice with some water in it.
  10. Cook till the rice is fully done and fluffy
  11. Now, in the same pan in which we cooked chicken, again add some ghee. Add remaining spice mix, ginger garlic paste, onion and tomato puree.
  12. Add salt and some sugar and cook till raw smell goes.
  13. In one bowl, take a tablespoon of ghee, add saffron strands, cranberries, sliced pistachios and microwave for 30 seconds till ghee melts.
  14. Add rose essence to ghee mixture.
  15. Now we need to assemble our pulao. In the same large dish where we took chicken, add rice to other side, pour the gravy over chicken and rice, and finally garnish with fried onion and ghee cranberry mixture.
  16. Mix gravy and rice with chicken pieces well while serving

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Shikha Roy
Shikha Roy   Jul-05-2018


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