Скачать или смотреть My Persian Beri Pulao

I don’t call this a Zereshek Polo or even an Irani Beri Pulao because I use a mix of techniques. It’s a light aromatic pulao that makes a change from the heavier complex biryanis.

Serves 4

2 cups Basmati Rice washed and fully drained

For the chicken stock
150 grams chicken bones
1 green chilli
1 bay leaf
3 cloves garlic
1 green chilli whole stalk removed
1 teaspoon high quality saffron
3-4 cup Barberries

For the chicken marinade

1 kg chicken curry cut larger pieces
4 tbsp plain full fat yogurt
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tbsp Advieh Polo
2 tbsp garlic ginger paste
3 tbsp tomato paste
1 tsp salt

For the pulao
Tempering
1 mace or javitri
1 bay leaf
1 2 inch cinnamon stick
4 green cardamom
1 black cardamom
1/4 cup ghee

2 cups finely sliced red onions
2 green chillies whole stalks removed
1/2 tsp red chilli powder
1/2 tsp turmeric

Garnish
4 tbsp unsalted toasted cashews, pistachios and almond pieces
1/4 cup fried onions
8-10 mint leaves
1/2 tsp Advieh Polo to sprinkle

Method
For spice mix
Grind all the spices for the Advieh Polo to a smooth powder and reserve.

For chicken marinade
Combine all ingredients for the marinade with the chicken in a mixing bowl and cover. Let rest 20 minutes.

For the stock
Combine all ingredients except saffron and barberries in a small cooking pot with 8 cups water and cook on a medium flame until chicken bones are cooked and you have an aromatic broth. You need 5 cups of broth. Strain and discard bones and spices. Stir in saffron and barberries and let them steep.

For Pulao
Heat ghee in a pressure cooker on high flame and add all whole spices and cook 2 minutes. Add onions and 1 tsp salt lower flame to medium and cook till soft and caramelized stirring from time to time. Add green chilli and stir well. Add turmeric and red chilli powder and stir again. Add chicken and toss well and cook 6-7 minutes until chicken is par cooked and yogurt has begun to release its oils.
Top with rice and pat down to create a smooth layer. Pour the broth over the rice. Pressure cooker 2-3 whistles. Open cooker and let rice breathe. Fluff up and ladle on to a large serving dish. Sprinkle with nuts and spices and herbs and serve with an onion salad or yogurt salad.

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