Berry Pulao - Iranian Pulao Recipe

Learn how to make Berry Pulao Recipe, tasty & yummy rice recipe by Chef Varun Inamdar

Berry Pulao is one of the most famous dishes in Iranian cuisine. It’s full of wonderful flavors such as saffron, turmeric and cranberries (or barberry). Try this delicious Berry Pulao at your home and share your experience with us.

Ingredients
1. *Chicken*
4 tbsp ghee
1/2 cup Onion slices
Salt to taste
Half a chicken
1.5 cups water
2 tbsp advieh spice mix

2 *Rice and Tahdig*
2 cups long grain rice
1 tbsp salt
6 cups Water
1 tbsp ghee
2 potatoes sliced thick

3 *Advieh spice mix*
(1 inch stick cinnamon
1.5 tbsp chopped nutmeg
8 nos Iranian rose buds
5 nos green cardamom
1 teaspoon cumin seeds
1 heavy pinch saffron
1 tbsp coriander seeds
2 tbsp sugar)

4. *Tomato gravy*
In the residual pan juices add;
1 cup tomato puree
1 cup water
1 tsp sugar
1 tbsp advieh spice mix
Salt to taste

5. *Chicken Kofteh*
1 cup chicken mince
Salt to taste
1 yolk of an egg
1 tbsp advieh spice mix
1 whites of an egg
Oil to deep fry

6. *Sweet saffron water*
1/2 tsp Iranian saffron
1/2 cup water
2 tbsp sugar

7. *Garnish Mix*
1/2 cup zeresh berries, barberries or chopped cranberries as the best substitute
1/4 cup blanched & peeled pistachio
3 tbsp ghee
1 tbsp rose water
1 tbsp sweet saffron water
Handful fried onions

Method
In a pan heat 4 tbsp ghee, add 1/2 cup onion slices, half a chicken, salt to taste, 1.5 cups water, cover it with the lid and allow it to cook.

Par boil 2 cups long grain rice.

In a vessel add 1 tbsp ghee, make a layer of 2 thick sliced potatoes, 
par boiled rice, cover it with the lid and allow it to cook for half an hour.

Advieh spice mix 
In an electric grinder add 1 inch stick cinnamon, 1.5 tbsp chopped nutmeg, 8 pieces Iranian rose buds, 5 pieces of green cardamom, 1 teaspoon cumin seeds, 1 heavy pinch saffron, 1 tbsp coriander seeds, 2 tbsp sugar and grind it into a fine powder.

Add 2 tbsp advieh spice mix to the chicken and mix it nicely and remove the chicken from the pan.

In the residual pan juices add 1 cup tomato puree, 1 cup water
1 tsp sugar, 1 tbsp advieh spice mix, salt to taste.

Mix 1 cup chicken mince, salt to taste, 1 yolk of an egg and1 tbsp advieh spice mix.

Whisk 1 white of an egg, prepare small balls of the chicken mince, dip them in egg white and fry them in oil.

In a pan add 1/2 cup water, 2 tbsp sugar, 1/2 tsp Iranian saffron mix it well till the sugar dissolves completely and transfer it into the bowl.

In the same pan add 1/2 cup zereshk berries, barberries or chopped cranberries as the best substitute, 1/4 cup blanched & peeled pistachio, 3 tbsp ghee, fried onions, chicken koftas, 1 tbsp rose water, 1 tbsp sweet saffron water and toss it for few seconds.

Assemble all the ingredients in a serving plate and serve it hot.

Tasty and delicious Berry Pulao is ready!

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Host : Varun Inamdar
Director: Vaibhav Dhandha
Assistant Director : Rohtki Arora
Varun's Team: Tejashree Rasal, Jay Kasawlekar
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule, Pratik Gamre
Editing: Ravi Varma
Production Manager: Tushar Tawde
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya

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Lamb Galaba

Galaba is a very versatile Arabic dish. Instead of lamb, chicken or beef could be substituted. You can switch up the spices to give it a different taste, and add any vegetables you prefer.

What You'll Need
-meat (I used 2 pounds of diced lamb)
-peppers (mixed peppers is my fav)
-a large onion
-a few cloves of garlic
-shallots (optional)
-carrots
-potatoes
-mushrooms (optional)
-broccoli (or veggie of choice)
-cilantro
-lemon juice
-canned diced tomatoes (you could use fresh if you like)
-tomato sauce (about a cup)
-vegetable broth/stock (or water) about 3/4 cup

Spice Mixture
-tbsp cumin
-tbsp seven spice
-2 tsp turmeric
-2 tsp paprika
-tsp black pepper
-tsp onion powder
-tsp garlic powder
-salt to taste (I used 1.5 tbsp seasoned salt)

Seven Spice Mixture
-2 tablespoons paprika
-2 tablespoons ground cumin
-1 tablespoon ground coriander
-1 tablespoon ground cloves
-1 teaspoon ground nutmeg
-1 teaspoon ground cinnamon
-1⁄2 teaspoon ground cardamom

If you don't have all the ingredients for the Seven Spice, its NOT A MUST! I used to make mine with just cumin and it was DELICIOUS!

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Wild Duck Breasts with Grand Marnier Sauce

In today’s episode, we are searing wild duck breasts and finishing with a Grand Marnier sauce. The Grand Marnier sauce gives the duck a very rich flavor. This recipe is really special to me as my son shot his first ever wild duck on his first duck hunt. 

You can make this duck recipe inside on the stove or out on the grill. All you need is a hot cast iron skillet. The original recipe is from ducks.org, but I’ve modified it for my taste.

Ingredients
• 2 wild duck breast
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• ½ teaspoon cracked black pepper
• 1/8 teaspoon Cardamom
• 2 tablespoons vegetable oil
• 2/3 cup orange juice
• 1 tablespoon orange zest
• 1/8 teaspoon red pepper flakes
• 2 tablespoons honey
• 1/3 cup Grand Marnier liqueur
• 1 stick butter, cut into 3 pieces

Recipe Instructions
1. Mix the olive oil, salt, pepper and cardamom well, then place the mixture and the duck breasts in a Ziploc bag (or vacuum seal) and marinate for 3 hours.
2. Heat a cast iron skillet with the vegetable oil over medium-high heat and brown the duck breasts on both sides or until rare, about 1.5 - 2 minutes per side. If you want the duck cooked medium rare, then add about 1 minute per side. I encourage you to not cook duck breast past medium rare.
3. Transfer the duck to a plate and lightly cover with aluminum foil.
4. To prepare the sauce, combine orange juice, orange zest, cardamom and red pepper in a pot. Bring to a boil over medium-high heat. 
5. Add the honey and then Grand Marnier.
6. Reduce heat to medium and simmer until the mixture is reduced to about ¼ cup. Remove from the heat and stir in butter, a piece at a time.
7. Slice duck and drizzle the sauce over the sliced duck. Serve the remainder of the sauce to dip.

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Aubergine Stuffed With Spicy Lamb

Ingredients - Aubergine, Oil, Fennel Seeds, Green & Black Cardamom, Onions, Cloves, Lean Lamb, Turmeric Powder, Coriander Powder, Cumin Powder, Red Chilli Powder, Garam Masala, Tomato Paste, Coriander Leaves, Lime Juice, Olive Oil Mint Chutney

Renowned chef Atul Kochhar an indian native presently settled in UK, takes after his indian roots & prepares dishes which are originally Indian yet he mixes them with lip smacking British ingredients & promotes modern Indian culinary. He enjoys immense popularity in Britain with multiple cookery shows & high-end restaurant chains in India as well as abroad.

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