409: Zaffran-Elachi Pulao/Saffron Cranberry & Cardamom Pulao

Zaffran Elachi Pulao

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used dried cranberries as alternative to raisins to add flavor, texture and rich in color. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Ingredients:

Basmati Rice                                1 ½ cup

Saffron threads                            1/8 Tsp

Water                                          2 cups

Dry cranberries                            ½ cup

Chopped carrots & green peas     ¼ cup

Finely minced fresh ginger           1 tbsp.

Finely chopped mint                     1 tbsp.

Ghee                                           2 tbsp.

Salt                                             to taste.

Sugar                                          1/2 tsp.  

Dry Masalas

Green Cardamons                       5 pods

Cinnamon stick 1inch                  2 no.

Black peppercorns                      ¼ tsp.

For decorations

 Fried Dry cranberries                  few

Fried Cashew Nuts                      2 tbsp.

 Chopped cilantro & mint             for decoration   

Method:

• Rinse the rice in cold water and remove the excess starch and drain.
• Soak the rice in cold water for 45 minutes. Drain and set aside.
• Take a large kadai with a lid.
• Heat the ghee over medium heat and fry the cinnamon, cardamom and black pepper corns about 1 minute.
• Now add the chopped carrots and green peas and sauté about 5 minutes.
• Mix  ginger, chopped mint leaves and saffron threads in it and stir for about 2 minutes.
• Then add the basmati rice,cranberries,salt and water and bring to a boil.
• Reduce the heat and simmer, covered , until all the water has been observed and the rice is done.
• Transfer to the serving bowl and decorate with friend Cashew Nuts, cranberries  and chopped cilantro and mint leaves.
• Serve hot  with Raita.

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