Tuesday, November 30, 2010

Cranberry Pulav (Basmati Rice With Cranberries and Fragrant Spices)

Cranberry Pulav With Cabbage Kofte

Colorful Cranberry Rice is quite a versatile dish. It is delicious served with couscous or curries; it is particularly fabulous with Vegetable or Malai Kofte.

6 - 8 Servings


2 cups Basmati Rice
4 Tbsp Ghee/Butter
2 cups Cranberries
1 pinch whole Saffron
1/4 tsp Turmeric
3 Cardamom Pods
1 Tbsp freshly grated Ginger
1/3 to 1/2 cup Organic Sugar
11/2 tsp Sea Salt


Wash the rice and let it soak in fresh water for half an hour.

Pick over the cranberries, rinse and drain.

Drain the water from the rice.

Crush the seeds from the cardamom finely with the saffron and the salt.

Heat half the ghee in a large pot.

Place half the rice in the pot and sprinkle half of the cranberries over them.

Sprinkle half the spices and sugar over the rice.

Cover with the remaining rice and sprinkle the rest of the cranberries on top.

Carefully add 3 cups of water without disturbing the rice and berries.

Sprinkle the remaining spices and sugar over the rice; drizzle the rest of the ghee on top.

Bring to a boil without stirring, turn down heat, cover and let it cook on the lowest heat setting for 15 minutes.

Turn off the heat and let it sit undisturbed for 15 minutes.

Stir gently and serve hot. Enjoy!!

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