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.
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
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…