Cumin & Cranberry Pulao (Rice)
Christmas

Cumin & Cranberry Pulao (Rice)

ramyaramesh3007
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Infused with Indian spices, dried cranberries and raisins, this holiday inspired pulao is the perfect side dish to serve at a gathering.

Inspired by the sweet Kashmiri Pulao, this cumin & cranberry pulao is perfect for the holiday season to serve as a side dish or even one of the main dishes. It’s versatile enough to go with everything at the table without any strong flavours but also simple and delicious. It’s kids friendly too!

Kashmiri Pulao is a traditional staple in Kashmiri cuisine but this dish is quite different. We only incorporate dry cranberries and raisins. If you fancy any toppings, you can always top with some parsley, cilantro and pomegranate for a wider variety of flavours.

What Do I Need to Make This?

  • long-grain basmati rice – traditionally, we always use basmati rice in pulao for the texture!
  • whole spices – bay leaves, cinnamon, cardamom, cloves are a must in most biryanis or pulaos
  • cumin & fennel seeds – roasting these spices adds so much flavour
  • dried cranberries – main star of the dish as it adds a faint sweetness and sourness
  • golden raisins – adds a subtle sweetness
Print Recipe

Cumin and Cranberry Pulao

Infused with Indian spices, dried cranberries and raisins, this holiday inspired pulao is the perfect side dish to serve at a gathering.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Fusion, Indian
Servings: 4

Ingredients

  • 2 cups basmati rice
  • 3.5 cups water
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 cinnamon
  • 5 cloves
  • 5 cardamom
  • 2 tsp cumin seeds
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1 tbsp garam masala
  • 3 tbsp cranberries
  • 3 tbsp raisins

Instructions

  • Rinse rice 3-5 times until the water runs clear. Drain and keep aside.
  • Add oil to a pressure cooker. Add whole spices and roast them. Then add cumin seeds and roast them until they are fragrant (make sure they don't burn!)
  • Add washed rice, turmeric, garam masala, salt and saute to combine and roast.
  • Add water, cranberries and raisins and close the lid – pressure cook for about 10 minutes and leave it in the steam for 15 minutes.
  • Mix the rice well and top with more cranberries and golden raisins. Enjoy!