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Irani Berry Pulao

Course Rice Dishes
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 people

Ingredients

For Kebabs

  • 250 gram mutton mince
  • 1 tsp ginger garlic paste
  • 0.5 tsp turmeric powder
  • 1 tsp red chilli powder
  • 0.5 tsp garam masala powder
  • 1 onion finely chopped
  • 2 tsp salt
  • 2 eggs
  • 6 slices bread, small size
  • 0.5 bunch of coriander
  • 0.5 bunch of mint
  • Oil for deep frying

Pulao Gravy

  • 1 large onion finely chopped
  • 3 tomatoes, boiled and pureed
  • 4 tbsp oil
  • 1 inch cinnamon stick
  • 3 cloves
  • 2 tbsp Bombay Biryani Masala (Shaan)
  • 1 tsp Parsi dhana-jeera powder
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 500 gram boneless mutton
  • 1 tbsp ginger garlic paste
  • 1 tbsp green chili and cumin paste
  • Salt to taste

For Pulao

  • 100 gram fried onions
  • 100 gram zereshk berries
  • 500 gram basmati rice
  • 0.5 tsp saffron
  • 2 tsp warm milk

Instructions

For the Kebabs

  • Soak the bread slices in some water and then drain out the moisture.
  • Mix all the kebab ingredients together along with the bread slices and let the mixture marinate for an hour
  • Form small coin sized kebabs and deep fry until they are golden brown

For the Mutton Masala

  • Marinate the mutton in the ginger garlic and cumin-chilli-garlic paste along with some salt. Set aside for a few hours or preferably in the fridge overnight.
  • In a pressure cooker heat up the oil. Add in the onions and fry until they go soft. Now add in the cinnamon stick, cloves, salt and all the dry spices and mix well.
  • Once the aroma of the spices comes, add in the tomato puree as well as the mutton pieces. Mix everything well and just add a little bit of water to ensure the meat doesn't stick (about a cup).
  • Seal the cooker and cook for 3 whistles and about 20 minutes on slow. Wait for the pressure to release by itself.
  • If required, dry off any extra moisture from the mutton - you want to end up with a thick chunky gravy.

For the rice

  • Bring a pot of salted water to the boil. Add in the rice and cook until it is 3/4 done. Strain out the water.
  • Dry roast the saffron in a separate small pan and add it to the warm milk - stir to get a fragrant light yellow colour. Add this to the rice and lightly toss.

Assembling the Pulao

  • In a vessel that is more wide than deep, add some oil at the bottom and some of the mutton gravy only.
  • Top this with rice, then adding mutton, kebabs, fried onions and the zereshk berries.
  • Repeat this to form atleast two layers and top the last layer of rice with more berries as well as finely chopped coriander.
  • Seal the vessel with foil and then the lid and place the vessel on a hot tava. Allow the rice to cook for a further 15 - 20 mins on medium heat until it is completely done.