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Cranberry Pilaf Recipe

Bite the delicious Cranberry Pilaf prepared at your home kitchen. Revive the chef in you by trying various unique recipes including the one posted on this page. Note down the ingredients and method and share it among your friends who love to cook.

Person

Time

0:40 - 0:15

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3775

Rating

Submited by

anila from karachi

Ingredients

• 1 tablespoon Ginger-Garlic Paste
• 1 tablespoon biriyani or pulao masala (store bought),
• 1 ¼ cups basmati rice, sorted and washed in 3 to 4 changes of water
• 21/3 cups water
• 2 tablespoons peanut oil
• 2 (1-inch) sticks cinnamon
• 3 black cardamom pods, crushed lightly to break the skin
• ½ teaspoon coarsely ground black pepper
• 1 large onion, cut in half lengthwise and thinly sliced
• 2 cups fresh or frozen thawed cranberries
• 2 tablespoons grated jaggery or brown sugar
• ¼ cup finely chopped fresh cilantro, including soft stems
Note: Serves 6

Method

In a medium bowl, soak the rice in the water, about 30 minutes.
Heat the oil in a large nonstick saucepan over medium-high heat and cook the cinnamon, carda¬mom pods, biriyani or pulao masala, and black pepper until fragrant, about 1 minute. Add the onion and cook, stirring, until golden, about 5 minutes.
Mix in the ginger-garlic paste and cranberries and stir about 2 minutes. Then add the rice with the water it was soaking in and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first until the foam subsides, and then snugly), and cook until all the water has been absorbed and the rice is done, 10 to 12 minutes.
Lightly fork in the jaggery and cilantro, and allow the rice to rest undisturbed about 5 minutes. Transfer to a serving platter, fluff with a fork, and serve.

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Reviews & Discussions

I am totally nil in cooking. I am all the time dependent on new recipes that I search online. I am so glad to figure out this Cranberry Pilaf recipe. I always want to make it but did not know how to. Now I certainly can! Thanks a ton for sharing.

Bachar, Lahore
Wed 31 Aug, 2016