Cranberry Rice | Video
Fluffy rice cooked with aromatic spices and ruby red cranberries to create layers of incredible flavours. Perfect festive meal to make for your family and friends.
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Servings
Ingredients
- 2 cups basmati rice
- 2 tablespoon ghee or butter
- 1 bay leaf
- 1 cinnamon stick
- 3 cardamom pods
- 2 dried red chilies optional
- ½ cup finely chopped onions
- ½ teaspoon ground turmeric turmeric powder
- 1 ¼ cups dried cranberries
- 2 tablespoon coriander cilantro leaves
- 3 cups water
- 2 tablespoon lemon juice
- 1 teaspoon rose water optional
- Dried cranberries to garnish
- Cashew nuts or pecans to garnish
Instructions
- Rinse basmati rice thoroughly. Place in a bowl. Cover with water. Soak for about 20 minutes. Drain. Set aside.
- Meanwhile heat ghee in a large pan over medium-high heat. Add bay leaf, cinnamon stick, cardamom pods and dried red chilies. Sauté, stirring, for a minute. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.Add dried cranberries and ground turmeric. Sauté, stirring, for 1 minute or until the cranberries are soft. Add coriander (cilantro) leaves. Stir to combine.
- Add rice. Stir fry for a minute. Add water, lemon juice and rose water. Season with salt. Stir gently. Bring to a boil. Reduce heat to low. Cover the pan with a tight fitting lid. Cook for 10-15 minutes or until rice is tender and water is absorbed.
- Garnish with dried cranberries and fried cashew nuts.
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Nutrition
Serving: 1g | Calories: 375kcal | Carbohydrates: 78g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 20mg | Fiber: 5g | Sugar: 46g