Parsi Berry Pulao

By Rita No comments


by  Jennifer Mascarenhas

Few of my friends went to Sodabottleopenerwala and relished the Parsi cuisine there! While talking to me, their demand arose for home cooked versions of the restaurant dishes!

So, on a recent potluck lunch, I made Parsi Berry Pulao and teamed it with some parsi ‘ kachumber’ on the side.

Mumbaikars who’ve been to Britannia Cafe at Ballard Estate can’t forget this…It’s the one and only Berry Pulao that has no match elsewhere. I love Parsi cuisine because of two things, the lavish use of dry fruits and the dishes are just mildly spicy.

Parsi Berry Pulao was an instant hit in a family and also in my friends circle ! I have made the vegetarian version today, but you team it with chicken or mutton as well.

Ahhh !! Berry pulao. The thought of the soft fluffy rice and the tartness of the berries is enough to make my mouth water. I used a mix and match of 3-4 different family recipes and here’s what I came up with… this Persian Recipe will definitely impress all of you !!


2 cups basmati rice

1 cup soya mini nuggets (You can also use chicken/mutton instead of soya)

1 cup fried onions

½ cup green peas

1 carrot (diced)

5 large onions (sliced)

3 mushrooms (sliced)

2 large potatoes (diced)

½ cup mixed berries ( I have used rainsins, blackberries and cranberries)

2 garlic cloves (minced)

½ inch ginger ( grated)

8-10 Almonds ( sliced)

2 green chillies ( finely chopped)

2 tsp sugar

3 tbsp ghee

2 sticks cinnamon

1 tsp cumin seeds

½ tsp red chilli powder

1 tsp coriander powder

Salt to taste


Wash the rice well and soak it in water for around 30 minutes before cooking.

Slice 3 large onions and deep fry them on low heat till they are well caramalized and turn crispy. This is one of key ingredient in making this aromatic pulao.

Heat the ghee in a deep thick bottomed dish.  Once it is heated, add the cumin seeds and let it sputter on low heat.

Add the ginger and garlic and fry

Add the green chillies. Fry

Now, add the 2 sliced onions and fry till the onions have slightly caramelized

Next, add the potatoes and cook on low heat till the potatoes are cooked.

Now, add the diced carrots and let it cook for around 3 minutes.

Keep this mixture aside.

In the same dish, caramelize the sugar on low heat.

Add the rice and the remaining ingredients and mix well.

Add the potato mixture that you had kept aside to the rice as well.

Give it all a good stir. Cover the pan and let the rice cook on medium – low heat till well done.

Garnish the pulao with the fried onions and the sliced almonds. Mix well.

Switch off the heat and leave it covered for around 20 minutes before serving.

Enjoy this pulao with some Parsi ‘ kachumber’ on the side !! Totally Yummilicious !!