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
Time in minutes: 30 Servings: 3 Course: Lunch Diet: Vegetarian
Instructions: 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.