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.
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.
If you like the Iranian Berry Pulao Recipe, you can try our other Parsi recipes:
- 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
To begin making the Iranian Berry Pulao Recipe, wash and soak the rice in water for 30 minutes.
In a bowl, combine the hot milk along with saffron strands, and allow it to release its flavour.
In a pressure cooker, heat ghee on medium-low heat, add the bay leaf, cardamom, cinnamon stick, cloves, star anise and let it sizzle.
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.
Close the pressure cooker and pressure cook the Iranian Berry Pulao for 2 whistles. Turn off the flame.
Allow the pressure to release naturally.
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.
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