My quick and easy take on this iconic Parsi dish with perfectly cooked long-grain rice, caramelized onions, warm spices, saffron, rose water, nuts, and dried cranberries. It's mild, aromatic, and is all kinds of irresistible!!!
I have to confess I was so intrigued by this dish so famous among Mumbaikars and have been itching to make it. It's traditionally made with rice, chicken, and Zereshk berries (also known as barberries) which are native to Iran. I looked up many recreated recipes on the web, but most of them were made with chicken. So I gave it my own spin being a vegetarian, and came up with this version finally after a few trials, having replaced barberries with cranberries which are pretty close in flavor. Barberries can be found in middle eastern stores in the US though.
This recipe is a keeper. With subtle and slightly sweet flavor because of nuts and cranberries, it's a hit among all ages. Whole spices along with saffron makes it fragrant and flavorful. Trust me, it's hard to resist, because it's that gooood!!! So let's get going!!!
Ingredients
- 1.5 cups basmati rice, rinsed and soaked for 30 minutes
- 1 cup dried cranberries, soaked in water for 10 minutes
- ½ cup almonds, blanched, peeled, and slivered
- ½ cup cashews
- 1 large onion, thinly sliced
- 2 teaspoon sugar, divided
- 2 teaspoon rose water
- 3 tablespoon warm milk
- ¼ teaspoon saffron strands
- 4-5 green cardamom pods
- 1 bay leaf
- 1" cinnamon stick
- 4-5 cloves
- 1.75 cup water
- 4 tablespoon olive oil
- salt to taste
Instructions
- In a small bowl, combine together warm milk, saffron, and 1 teaspoon sugar. Mix well. Set aside for about 30 minutes.
- Turn the Instant Pot to SAUTE mode. Add 2 tablespoon oil to the inner pot.
- Once it's hot, add cashews. Saute for a minute or till light brown.
- Stir in almonds, cranberries, and 1 teaspoon sugar. Keep stirring for about a minute.
- Remove and transfer it to a plate.
- Add 2 more tablespoon oil. Throw in the sliced onions. Saute for 7-8 minutes or until a dark shade of golden brown and caramelized. Once done, set it aside on a plate.
- To the inner pot, add bay leaf, cinnamon, cloves, and cardamoms. Saute for about 30 seconds.
- Then add drained rice. Add saffron milk, water, and salt. Give it a good stir.
- Close the lid with vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 5 minutes.
- Once the time is over and Instant Pot beeps, release the pressure after 3 minutes.
- Open the lid after the pin drops. Drizzle the rose water and fluff the rice with a fork.
- Transfer ¾th of the rice to a serving bowl.
- Mix fried onions, cashews, almonds, and cranberries with the rest of the rice.
- Top it over rice in the serving bowl.
- Serve warm with kachumber salad!!!
Recipe Notes
- Use only long grain basmati rice for this recipe for perfectly cooked berry pulao.
- This is a delicately spiced dish with most of the flavors coming from whole spices, cashews, and berries. Keep the heat factor low. Don't add any spice powders.
- You can use pistachios in place of cashews too.
- Can easily be vegan, just use warm water to soak saffron instead of milk.
