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Britannia Chicken Berry Pulao

I came up with this version of the famous Berry Pulao. I am not claiming it to be the authentic Brittania version, but I think it will come in as a flavorful and close replica
Servings: 6

Ingredients

  • 1 chicken breast 15 oz.
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon red chile powder cayenne pepper
  • 1 teaspoon dhana-jeera powder coriander-cumin
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 2 generous pinches saffron
  • 1/3 cup dried barberries
  • 1/4 cup oil
  • 1 cinnamon stick
  • 5 green cardamom pods
  • 3 cloves
  • 2 bay leaves
  • 1 sliced onion
  • 1 thinly sliced long green chile pepper 6″
  • 5 teaspoon sugar
  • 2 1/2 teaspoons salt
  • 2 cups Basmati rice
  • shelled pistacchios for garnish

Instructions

  • Cut chicken into bite size pieces. Toss with ginger paste, garlic paste, chile powder, dhana-jeera powder and black pepper. Leave to marinate for 15 minutes.
  • Heat milk. Add saffron and let stand for 15 minutes.
  • Place barberries in a bowl and cover with boiling water for 15 minutes. Drain and set aside.
  • In a large pot, heat oil. Add whole spices and fry for 1 minute.
  • Add onion and chiles and fry for 10 minutes, stirring often, until caramelized.
  • Remove onions and spices from pot.
  • Add chicken and fry until browned.
  • Return the onion and spices to the pot.
  • Add barberries, sugar, salt, saffron milk, rice and 3 cups water. Bring to a boil.
  • Reduce to a simmer, cover and cook for 15 minutes.
  • Fluff with a fork and serve, garnished with pistacchios.
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