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:
Cuisine: Parsi Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Glass Mixing Bowl
Cooks in 20 M
Total in 30 M
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.
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.