Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry

An exotic pulao made Parsi style with the addition of cashew nuts and cranberries, this Iranian Berry Pulao Recipe is pure indulgence. Made rich with the added goodness of ghee,and whole spices, this is a must try recipe in your kitchen.

Archana's Kitchen
Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry
341 ratings.

Iranian Berry Pulao Recipe, is a classic Parsi rice preparation, made using using ghee and cooked along with caramelized onions & cranberries that makes this pulao absolutely exotic. Apart from this, the whole spices used in the dish, lend this berry pulao a lovely aroma. 

Serve Iranian Berry Pulao Recipe  along with Parsi Salli Murgh  for a simple Parsi meal and finish of with a dessert of Parsi Lagan Nu Custard Recipe

If you like the Iranian Berry Pulao Recipe, you can try our other Parsi recipes: 

  1. Dum Ka Murgh (Lagan Ka Murgh) Recipe
  2. Parsi Style Lagan Sara Istew Recipe
  3. Parsi Style Chaas Payelo Sakarkand Recipe

Cuisine: Parsi Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

3 Servings

Ingredients

  • 1 cup Rice , washed and soaked 
  • 1 tablespoon Ghee
  • 1 Onion , thinly sliced
  • 1 Bay leaf (tej patta)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 Star anise
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 2 Cloves (Laung)
  • Salt , to taste 
  • 1 teaspoon Sugar
  • 1 pinch Saffron strands
  • 2 tablespoons Milk , hot
  • 2 tablespoons Cranberries , soaked in hot water 
  • 1 tablespoon Cranberries
  • 1/3 cup Caramelized onions , to garnish 
  • 1 tablespoon Cashew nuts , roasted, to garnish 

How to make Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry

  1. To begin making the Iranian Berry Pulao Recipe, wash and soak the rice in water for 30 minutes. 

  2. In a bowl, combine the hot milk along  with saffron strands, and allow it to release its flavour. 

  3. In a pressure cooker, heat ghee on medium-low heat, add the bay leaf, cardamom, cinnamon stick, cloves, star anise and let it sizzle. 

  4. Next add the onions, saute until it turns into a light brown colour.  At this stage add the drained and wash rice, drained cranberries, salt and sugar.  

  5. Close the pressure cooker and pressure cook the Iranian Berry Pulao  for 2 whistles. Turn off the flame. 

  6. Allow the pressure to release naturally.

  7. Transfer the Iranian Berry Pulao into a serving bowl, stir in the caramelized onions, drizzle the saffron milk, top with cranberries and roasted cashew nuts. 

  8. Serve Iranian Berry Pulao Recipe along with Parsi Salli Murgh  for a simple Parsi meal and finish of with a dessert of Parsi Lagan Nu Custard Recipe.  

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Last Modified On Wednesday, 18 April 2018 10:16
     
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