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Madhur Jaffrey Berry Pilaf Recipe | Berry Pulao Recipe

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 350
A fragrant and colorful rice dish combining saffron, berries, and aromatic spices, perfect for special occasions or everyday delight.

Ingredients

Rice

  • 475 ml basmati rice from India
  • 1 tsp saffron threads
  • 3 tbsp sugar
  • 3 tbsp very hot milk
  • 30 g barberries or dried cranberries
  • 3 tbsp olive or peanut oil
  • 1 large onion (peeled and cut in half lengthways, then into fine half-rings)
  • 1.5 tbsp salt
  • 4 cm cinnamon stick
  • 3 tbsp melted butter

Instructions 

  • Wash the rice, soak for 3 hours, then drain.
  • Combine saffron and 1 tbsp sugar, pound to a powder, add hot milk, and set aside for 3 hours.
  • Soak berries for 20 minutes, drain, then cook onions in oil until browned, add berries and remaining sugar, cook briefly.
  • Boil water with spices, cook rice for 5½ minutes, then drain.
  • Layer rice with saffron and onion-berry mixture in an ovenproof pan, cover, and bake for 30 minutes. Rest for 10 minutes before serving.

Notes

Ensure rice is three-quarters cooked to prevent over-softening during baking.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Berry, Pilaf