Ingredients:
- 2 cups Basmati Rice
- 1 cup fresh Cranberries
- 1/4 cup fresh ginger cut into julienne
- 3 green chillies slit and cut lengthwise
- 1/2 tsp turmeric
- 1 tsp ground red chilli
- 1 tsp ground cumin-coriander powder
- 1 tsp cumin seeds
- 6-7 peppercorns
- 1 -2 bay leaf
- 1-2 sticks of cinnamon
- 1 black cardamom(badi elaichi)
- salt to taste
- 2 tbsp Olive oil
- 4 cups water
***You could adjust the quantity of ginger depending on your taste. Personally, I feel the flavors of cranberrries and ginger go very well together. Also you could tell, my love for ginger.
Preparation :
- Wash and Soak 2 cups of rice in 4 cups of water. You will not need to add anymore water to make the pilaf. Just use this rice with the water. Keep this aside for around 15-20 minutes
- Now heat some oil in a pan . Now once the oil has warmed up add Cumin seeds. When they splutter, add peppercorns, bay leaf, Cardamom and cinnamon sticks.
- Add the freshly chopped ginger. Fry for about a minute.
- Keep the heat on low flame and add the green chillies and the cranberries. The cranberries will begin to pop, so be careful. After about half a minute, add turmeric, salt, red chilli, cumin/coriander powder. Then add the rice with the water which we had kept aside earlier.
- Let this cook uncovered on medium flame. Now when you see that most of the water has dried up (like 85-90%) set the stove to the lowest flame and cover the pan with a lid and cook for about 5 minutes
- Its ready to serve. You could Serve this Cranberry Pilaf with Pineapple Raita.(The Tartness of the Cranberries could be reduced by the sweetness of the Pineapple Raita .)
