Cranberry Pilaf


Serves: 4
Total Calories: 770

Ingredients

1 tablespoon Basic Ginger-Garlic Paste (or store-bought)
1 tablespoon Bengali 5-Spices (Panch-Phoran), or store-bought
1 1/4 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 1/3 cups water
2 tablespoons peanut oil
2 sticks cinnamon (1-inch)
3 black cardamom pods, crushed lightly to break the skin
1/2 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 (gur), or brown sugar
1/4 cup finely chopped fresh cilantro, including soft stems

Directions:

1. Prepare the ginger-garlic paste and 5-spices. In a medium bowl, soak the rice in the water, about 30 minutes.

2. Heat the oil in a large nonstick saucepan over medium-high heat and cook the cinnamon, cardamom pods, panch-phoran, and black pepper until fragrant, about 1 minute. Add the onion and cook, stirring, until golden, about 5 minutes.

3. 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, then snugly), and cook until all the water has been absorbed and the rice is done, 12 to 15 minutes.

4. 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.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 770
Calories from Fat: 72

This Cranberry Pilaf recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Rice
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Basmati Rice with Whole Spices
Basmati and Wild Rice Pilaf with Roasted Nuts
Boiled Basmati Rice
Brown Basmati Rice with Asafoetida
Coorgi Yogurt Rice
Corn, Peas, and Tomato Fried Rice
Cranberry Pilaf
Creamy Cracked Wheat with Mixed Lentils and Beans
Creamy Cracked Wheat, Rice, and Mung Beans
Creamy Rice and Mixed Vegetables with Spinach Ribbons
Creamy Rice and Split Mung Beans with Cumin Seeds
Garlic Shrimp Pilaf with Coconut Milk
Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds
Goan Coconut Milk Pilaf
Grilled Bell Pepper Fried Rice
Hyderabadi Layered Rice with Cooked Chicken
Hyderabadi Layered Rice with Marinated Chicken
Hyderabadi Layered Rice with Mixed Vegetables
Kashmiri Mixed Vegetable Pilaf
Layered Rice with Eggplant and Coconut
Layered Rice with Fragrant Lamb Chops
Layered Rice with Fragrant Mixed Nuts and Saffron
Layered Rice with Lamb and Apricots
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Long-Grain Rice with Roasted Peanuts
Madras-Style Spicy Eggplant Rice
Mixed Cauliflower Pilaf
Mixed Vegetable Pilaf
Moist Ground Lamb Pilaf
Morel Mushroom Pilaf with Pistachios and Silver Leaves
Pilaf-Style Rice and Yellow Mung Beans with Ginger
Pilaf-Style Tapioca Pearls
Potato, Coconut, and Yogurt Fried Rice
Pressed Rice Flakes with Peas and Potatoes
Pressed Rice Flakes with Tamarind
Punjabi Green Chickpea Pilaf
Quick Cilantro-Garlic Pilaf with Peas
Quick Soybean Pilaf
Roasted Fresh Fenugreek Leave Pilaf
Roasted Saffron Basmati Rice
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Savory Saffron and Almond Rice
Simple Cumin Basmati Rice
Simple Lamb Pilaf
South Indian Mustard and Asafoetida Pilaf
South Indian Sesame Rice
South Indian Tamarind Rice
Spicy Chicken Pilaf
Spicy North Indian Egg Curry
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Steamed Basmati Rice (Absorption Method)
Steamed Basmati Rice with Dry-Roasted Spices
Steamed Green Basmati Rice
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Stir-Fried Mushrooms and Red Chard Pilaf
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Tangy South Indian Rice and Pigeon Peas
Tofu and Chickpea Pilaf
Yogurt and Cashew Rice




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