Cranberry Mint Pilaf

Glossy cranberries with it’s tarty-tangy flavor and the aromatic warm mint sautéed in oil and a hint of spices come together as a subtle tasting rice dish with a scarlet red hue. This is light and excellent along with chicken, lamb or by itself.

Serves 2

1  1/2 – 2 cups cooked long grain white/ brown rice *I used cooked and slightly cooled white basmati rice. Do not use pre seasoned rice

1/2 cup fresh/ frozen Cranberries * Can be substituted with dried unflavored cranberries

1/4 cup fresh Mint leaves (finely chopped)

2 tablespoons Red onions (chopped)

1 Jalapeno pepper (optional)

1/2 teaspoon Caraway/ Shahjeera seeds *can be substituted with cumin seeds

1/2 teaspoon Ginger garlic paste

4 Green Cardamom pods (whole)

4 Clove buds

2 Cinnamon stick (1 inch)

2 Star anise

2 tablespoons Oil / Butter

Salt to taste

Pepper to taste

Few Mint leaves and Cranberries to Garnish

Method

• Heat oil/butter in a skillet on medium heat. Add caraway seed and saute’ for a minute. Then add cardamom, cloves, cinnamon and star anise.
• Add onions and jalapeno. Stir fry until the onions start to soften, about two to three minutes.
• When onion turns translucent, add ginger garlic paste and fry till the raw smell disappears.
• Add cranberries and cover the skillet with a lid. Cook cranberries for about 5 minutes.
• Once the cranberries turn soft, crush gently to release the juices. Now you have a mixture with a red hue.
• Then add the chopped mint leaves and saute’ for a minute or two. The mixture should be infused witht the aroma of mint and the tartiness of cranberries. Add salt.
• Add rice to the mixture and toss well to coat the rice grains. If you find rice to be dry, sprinkle little water and cook covered till rice is tender.
• Sprinkle pepper. Check for taste and doneness.
• Remove skillet from heat and uncover. Fluff the rice with a fork to separate the grains . Garnish with mint and cranberries.
• Serve hot with a raita. We had it with Avocado raita and mushroom sweet peppers curry 🙂

Tip – If you want the spice flavor but do not want to include whole spices in your pilau, add the spices to a teabag or tie the spices in muslin cloth and submerge the bag in a cup of boiling water for about 3 minutes. Cook rice with this spice infused water. You’ll have spice flavored rice for preparing the pilau.

Try it with…

• Phool Gobi Subzi/ Cauliflower Curry (Dry)
• Banana Raita / Banana in creamy yoghurt