1 kg chicken (broiler) – cut into 8 pieces
1 kg  onion – sliced

oil – for frying
1 cup hara dhania (fresh coriander/cilantro leaves) – finely chopped
1/2 tsp garlic paste
1/2 tsp ginger paste
1 tbsp dhania (coriander) powder
1/2 tsp haldi (turmeric) powder
2 tsp chilli powder
1/2 tsp garam masala
1 cup dahi (yogurt)
1 tbsp salt
1 tsp kewra essence

For rice
2 cups basmati or sela rice – washed and soaked for 30 minutes
2 tbsp oil
6 pepper corns
6 cloves
6 green cardamoms
1/2 tsp salt

1/4 tsp saffron – soaked in 2 tbsp warm milk
dough – to seal the pan

1. Marinate the chicken in ginger and garlic paste, dhania powder, haldi powder, chilli powder, garam masala powder, yogurt, salt and kewra for 3-4 hours.

  1. Heat oil in a kadahi and fry the onions in it till brown and crisp. Drain out the oil from the onions and keep aside.

  2. Heat oil again in another pan and add the peppercorns, cloves, and cardamoms in it. When slightly dark add the rice and turn around to mix well.

  3. Drain the rice and keep aside. Add 2 1/2 cups water and bring to a boil.
  4. Lower the heat and cook for about eight minutes. The rice is almost done but not fully cooked. Drain the water and keep aside.

  5. Heat 1/2 cup of the remainder of the oil in a kadahi with a lid and add the chicken to it, spreading it to form a layer.

  6. Layer the chicken, make a layer of half each of the rice, onions and coriander leaves.

  7. Repeat the same layers a second time, sprinkle the saffron mixture over it and cover the pan, sealing it with some dough (grease the edges before applying the dough, so that the dough comes off easily later on).

  8. Let cook on high heat for 10 minutes, then place on a tawa and leave on low heat to cook for about an hour. Alternatively, you could cook it in a moderate oven for an hour.

  9. Break the seal and serve either in the same pan or transfer on to a serving dish.

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  1. Berry Pulao is very simple. These are barberries and good to eat. Barberries can be substituted with other berries. Recipe coming up soon 🙂

  2. Thanks! Will try out the other recipes too. Would love to have a recipe for Berry Pulao with easily accessible (and not too expensive) Indian ingredients. We had this at a restaurant once and lived the flavours.

  3. Hi Poornima, So glad you tried the recipe. Yes this is a mild version of the parsi biryani. There are other hot spicy ones on the site. I make the biryani, we parsis call it “Pulao” depending on the company we are having. For american or non-spice liking friends I make it mild. Try the Hyderabadi Biryani and Parsi Pulao.

    Of course Rice should be drained of the water and then and layered. (thanks – we added the instructions)

    If the chicken is cooked just keep it warm for the flavors to blend in and seal the pot.

    Do add some oil or ghee to the bottom of the pot before layering so it does not stick.

    Thanks for the feedback.

  4. A light, non greasy biryani ! I think you could up the spice factor a little. Do Parsis not use green chili in this at all ? When I made it, the chicken got a little charred at the bottom of the kadahi. After layering the chicken in the kadahi how long do you cook it before making the other layers? Also do you add the rice with its soaking water to the fried spices or after draining out the water ? The recipe is not clear.


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