Archana's Kitchen

Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry

April 17, 2018

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Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 20 M|Total: 30 M
Makes:3 Servings
Meal:Lunch

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

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 

Instructions for 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.  

    9


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