Baked Iranian Berry Pulao

Instructions

Instruction for the Iranian Spice Mix Advieh  :

1. Add all the ingredients under Iranian Spice mix in a grinder jar and grind to a fine powder.

Instruction for the Sweet Saffron Water  :

1. Add In a pan add the water, sugar and saffron strands. Bring to boil. Mix well and switch off flame as soon as the sugar dissolves completely. Transfer to a bowl.

Instruction for the Barista  :

1. Heat oil in a skillet over medium-high. Add the sliced onions and saute frequently till they turn golden brown in colour. Drain and take off. Keep them ready for the final assembly.

Instruction for the Assembling Berry Mix :

1. Melt the butter over medium heat in a pan. Add the Cranberries, blanched pistachios, whole cashew nuts and the onion barista. Toss for 1 minute or until the cranberries plump up. Remove else the cranberries will shrivel quickly. Now add the rose water and the sweet saffron water. Mix well.

Instruction for preparing the Chicken Mince :

1. In a heavy bottom pan heat 4 tbsp ghee over medium heat. Add the ½ cup sliced onion and stir for a bit. Now add 2-3 finely chopped green chillies and 1 tsp garlic paste. Saute over medium -low flame for another 2 mins before adding the chicken mince. Saute and stir for 3 -4 mins before adding the tomato puree, salt to taste.
2. After cooking for 5 mins add 2 tbsp of the Iranian spice mix. Add ¾ cup water to the chicken mince and cook till the chicken mince is done and is semi- dry in texture.
3. At this stage oil starts separating from the sides, add 1 Tsp of sugar and adjust the salt according to taste.

Instruction for the Rice:

1. Bring water to boil in a large pot. Add the rice and the salt. Cook for 3 -5 mins or until the rice is 85 -90% cooked. Drain and leave it open to dry. Keeping the rice open will also stop the rice from getting steam cooked further.
2. Pre heat oven to 180° C or 350 ° F
3. Mix yoghurt, oil, egg yolks and the sweet saffron water in a large bowl. Add rice in parts and stir to infuse the yoghurt-egg-saffron mixture thoroughly into the rice.

Instruction for the Layered Rice – Chicken Bake :

1. Lightly grease a baking dish. Pour 1/3^rd the rice into the pie dish. Layer it with ½  the chicken mince. Top it up with 1/3^rd  of the berry mix. Repeat the layers once more starting with the second 1/3^rd rice,  the remaining ½ of the chicken mince and 1/3^rd of the berry mix.
2. One very imp tip is to keep pressing down the layers so that they sit firmly and tightly in the baking dish.
3. Now layer it with the remaining last 1/3^rd of the rice, which as the final layer. Keep aside the last remaining 1/3^rd berry mix for garnishing later on.
4. Press down firmly and cover with foil.
5. Bake for about 50 – 60 mins or until the crust is evenly golden brown all over.
6. Take out from the oven and rest for 10 mins. Remove foil and place on a serving plate and flip upside down.
7. Garnish with the remaining reserved nut-berry mix. Can also add finely chopped parsley (or even coriander).