Walnut and Cranberry Rice Pulao/Pilaf
Walnut and Cranberry Pilaf, is a one pot rice flavourful preparation with sweet and tangy cranberries and crunchy Walnuts ideal for festive occassions like Diwali, Thanks Giving and Holiday menu.
Equipment
- Pan
- Ladle
- Measuring Cups and Spoons
Ingredients
- 1 Cup Basmati Rice or any long grain rice
- 10-12 Walnuts
- 2 tbsp Cranberry
- 1 tsp Cumin Seeds/Jeera
- 1 tbsp Butter/Ghee or any plant oil
- 1 tsp Oil
- 3-4 Garlic Cloves
- 1 small Onion
- 1.5 Cup Water/Vegetable stock
- Salt to taste
Instructions
- Wash and soak rice for 15-20 minutes in enough water.1 Cup Basmati Rice
- In a heavy bottomed pan, add butter and oil.1 tbsp Butter/Ghee, 1 tsp Oil
- Chop finely or mince garlic and finely chop the onion.3-4 Garlic Cloves, 1 small Onion
- Add cumin seeds, when the seeds crackle, add finely chopped/minced garlic. Saute till brown in color. Do not burn garlic.1 tsp Cumin Seeds/Jeera
- Add onions, when onions turn translucent.1 small Onion
- Add walnuts and cranberries and saute for a minute or till cranberries swell up. Keep the flame to low.10-12 Walnuts, 2 tbsp Cranberry
- Drain water from rice and add to the pan.
- Saute for a minute then add water or stock. Add salt as per required. Mix well, lower the flame and cover the pan, cook rice till done. It takes another 10 minutes to cook rice.Salt to taste, 1.5 Cup Water/Vegetable stock
- Cook till water evaporates, check for the doneness of rice.
Notes
I use White Basmati Rice. You can use brown rice also in place of white rice. Cooking time will differ.
You can also add more nuts like almonds, cashew nuts or raisins.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!