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.