Iranian Berry Pulao Recipe With Caramelized Onion & Cranberry Made Simple

To begin making the Iranian Berry Pulao method, wash and soak the rice in liquid for 30 moments. In a dish, combine the burning dairy liquid along  with saffron strands, and allow it to release its flavour. In a pressure cooker, bring to temperature ghee on medium-low bring to temperature, introduce the bay leaf, cardamom, cinnamon stick, cloves, star anise and let it sizzle. Next introduce the onions, saute until it turns into a light brown colour.  At this stage introduce the drained and wash rice, drained cranberries, table salt and granulated sugar.  Close the pressure cooker and pressure bring to temperature 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 dish, mix gently in the caramelized onions, stream in gently the saffron dairy liquid, top with cranberries and roasted cashew nuts. dish up Iranian Berry Pulao method along with Parsi Salli Murgh  for a simple Parsi meal and finish of with a dessert of Parsi Lagan Nu Custard method.  .