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Chicken Berry Pulao

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 444kcal


For the rice:

  • 2 cups basmati rice
  • 3 cups water or stock
  • 1 teaspoon cumin seeds
  • 4 cloves
  • 4 cardamoms
  • 1 bay leaf
  • 1 inch cinnamon
  • 2 green chilis slit
  • 1 onion sliced finely
  • 1/3 cup dried cranberries
  • 1/3 cup raisins
  • Handful of fried cashew nuts
  • 2 tablespoons of milk with a pinch of saffron soaked in it
  • 2 tablespoon ghee
  • 1 tablespoon vegetable oil
  • Mint
  • Cilantro

For the chicken:

  • 1 pound chicken cut into small pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • A few sprigs of mint chopped finely
  • A few sprigs of cilantro chopped finely
  • Salt


  • Assemble your ingredients.
  • Wash the basmati rice till the water runs clear and then soak the rice for 30 mins. Drain and set aside.
  • In a bowl marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, chopped mint, chopped cilantro and salt. Set aside for 30 mins to 24 hours.
  • In a large cooking pot heat the ghee and oil together
  • Add the cumin seeds. Once it sizzles add the green chilis, cloves, cardamom, bay leaf and cinnamon stick.
  • Once it turns fragrant, add the onions and sauté till they start turning brown.
  • Now add the marinated chicken and cook till it starts becoming pale
  • Now add the mint and coriander leaves and mix well together
  • Now add the cranberries and raisins and mix together
  • Add the drained rice and give it a stir
  • Add the water and salt.
  • Again, give it a good stir, close the lid and cook and low for 15-17 mins. When the rice is almost done, add the milk with saffron strands. Don’t stir. Close the lid and let it continue cooking.
  • Take it off heat and let is sit for a minute.
  • Fluff with a fork.
  • Add the fried cashews, mint and coriander as garnish.



Calories: 444kcal | Carbohydrates: 68g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 116mg | Potassium: 354mg | Fiber: 4g | Sugar: 8g | Vitamin A: 303IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg