Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry
A vegetarian Parsi Recipes recipe with rice - washed and soaked, ghee, onion - thinly sliced. Ready in 30 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making the Iranian Berry Pulao Recipe, wash and soak the rice in water for 30 minutes
rice - washed and soaked(1 cup)tablespoons cranberries - soaked in hot water(2) - 2
In a bowl, combine the hot milk along with saffron strands, and allow it to release its flavour
pinch saffron strands(1)tablespoons milk - hot(2) - 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
ghee(1 tablespoon)bay leaf (tej patta)(1)inch cinnamon stick (dalchini)(1)star anise(1)cardamom (elaichi) pods/seeds(1)cloves (laung)(2) - 4
Next add the onions, saute until it turns into a light brown colour
onion - thinly sliced(1)caramelized onions - to garnish(1/3 cup) - 5
At this stage add the drained and wash rice, drained cranberries, salt and sugar
rice - washed and soaked(1 cup)salt - to tastesugar(1 teaspoon)tablespoons cranberries - soaked in hot water(2)cranberries(1 tablespoon) - 6
Close the pressure cooker and pressure cook the Iranian Berry Pulao for 2 whistles
- 7
Turn off the flame
- 8
Allow the pressure to release naturally
- 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
onion - thinly sliced(1)pinch saffron strands(1)tablespoons milk - hot(2)tablespoons cranberries - soaked in hot water(2)cranberries(1 tablespoon)caramelized onions - to garnish(1/3 cup)cashew nuts - roasted(1 tablespoon) - 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
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Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry
A vegetarian Parsi Recipes recipe with rice - washed and soaked, ghee, onion - thinly sliced. Ready in 30 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
10 steps- 1
To begin making the Iranian Berry Pulao Recipe, wash and soak the rice in water for 30 minutes
rice - washed and soaked(1 cup)tablespoons cranberries - soaked in hot water(2) - 2
In a bowl, combine the hot milk along with saffron strands, and allow it to release its flavour
pinch saffron strands(1)tablespoons milk - hot(2) - 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
ghee(1 tablespoon)bay leaf (tej patta)(1)inch cinnamon stick (dalchini)(1)star anise(1)cardamom (elaichi) pods/seeds(1)cloves (laung)(2) - 4
Next add the onions, saute until it turns into a light brown colour
onion - thinly sliced(1)caramelized onions - to garnish(1/3 cup) - 5
At this stage add the drained and wash rice, drained cranberries, salt and sugar
rice - washed and soaked(1 cup)salt - to tastesugar(1 teaspoon)tablespoons cranberries - soaked in hot water(2)cranberries(1 tablespoon) - 6
Close the pressure cooker and pressure cook the Iranian Berry Pulao for 2 whistles
- 7
Turn off the flame
- 8
Allow the pressure to release naturally
- 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
onion - thinly sliced(1)pinch saffron strands(1)tablespoons milk - hot(2)tablespoons cranberries - soaked in hot water(2)cranberries(1 tablespoon)caramelized onions - to garnish(1/3 cup)cashew nuts - roasted(1 tablespoon) - 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
star anise(1)
Rate this recipe
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