Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry
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.
Course : Lunch
Ingridients : 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 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.
Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry
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