Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry

Step 1: To begin making the Iranian Berry Pulao Recipe, wash and soak the rice in water for 30 minutes

Step 2: In a bowl, combine the hot milk along  with saffron strands, and allow it to release its flavour

Step 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

Step 4: Next add the onions, saute until it turns into a light brown colour

Step 5: At this stage add the drained and wash rice, drained cranberries, salt and sugar

Step 6: Close the pressure cooker and pressure cook the Iranian Berry Pulao  for 2 whistles

Step 7: Turn off the flame

Step 8: Allow the pressure to release naturally

Step 9: 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

Step 10: 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