Cranberry Pulao

• Soak basmati rice for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 2-3 tablespoons ghee
• 1 bay leaf
• 1/2 teaspoon cumin seeds
• 1 medium chopped onion
• 1/2 cup diced green capsicum
• 1/2 cup diced red capsicum
• 1 cup sliced mushrooms
• 1/2 cup green peas
• 1 small bowl diced tomatoes
• 1/2-1 teaspoon turmeric powder
• 1/2-1 teaspoon red chilli powder
• 1/2-1 teaspoon coriander powder
• 1/2-1 teaspoon cumin powder
• 1.5-2 cups pre-soaked basmati rice
• Salt to taste
• 1-2 star anise
• Water
• 1/4 cup dried cranberries
• A handful fresh chopped cilantro

1. 1Heat 2-3 tablespoons of ghee in a stainless steel cooking pot on a stovetop.
2. 2Add 1 bay leaf and 1/2 teaspoon of cumin seeds and temper until fragrant.
3. 3Add 1 medium chopped onion and sauté until translucent.
4. 4Stir in 1/2 cup each of diced green and red capsicum, then 1 cup of sliced mushrooms, and cook together for a few minutes.
5. 5Introduce 1/2 cup of green peas to the mixture and sauté.
6. 6Add 1 small bowl of diced tomatoes and cook until they soften.
7. 7Sprinkle in approximately 1/2-1 teaspoon each of turmeric, red chilli, coriander, and cumin powders, and mix thoroughly to form a rich, aromatic masala base.
8. 8Add 1.5-2 cups of pre-soaked basmati rice to the pot, followed by salt to taste and 1-2 star anise.
9. 9Pour water over the ingredients, gently stir, and cover the pot with a transparent lid to allow the rice to cook through steaming.
10. 10Once the rice is cooked and fluffy, remove the lid.
11. 11Sprinkle about 1/4 cup of dried cranberries on top.
12. 12Gently fluff the rice with a spoon to incorporate the cranberries.
13. 13Garnish with a handful of fresh chopped cilantro.

These instructions are our analysis of the original video. Watch on YouTube →