Pulao (pilaf) is an Indian rice preparation, classically known for its royal ingredients and irresistible aroma of the whole hot spices.

Inspite of the richness and distinct character of Pulao, its simplicity makes it servable with any Indian curry. As a result, you will find Pulao as a core menu dish in any grand Indian lunch or dinner.

Polka dots pilaf is a cranberry rice recipe modified from my childhood food memories…

I remember as a kid, I had an earnest drive to learn cooking. I tried convincing my mom to let me into her kitchen and take my cooking baby steps. Finally, when she did allow me, Pulao (pilaf) was the one of the first things I wanted to learn. At that age, I did not really understood the culinary complexity behind this dish. I just loved the fact that it had peas, cashews, raisins and butter. Basically, all food joys in one plate for a kid. Certainly, pulao was my favorite lunch kid’s meal.

As I learned cooking pulao in a great Indian mom’s kitchen, I realized it wasn’t all that easy to master it. It was almost a science to understand the right duration of soaking rice, right proportion of rice and water, right mix of whole spices and the right richness of nuts to add. Getting each of these techniques right made the real difference to that sprinkling and fragrant plate of pulao. The only thing easy about making pulao, was adding ghee (clarified butter) – the more the better ; )

Finally, now in life as I am a home chef (well taught by mom), I have mastered the science of cooking Pulao. Hereon, with this cranberry rice recipe I have modified one of my favorite childhood foods by making it more fruity, flowery and contemporary. At the same time i have tried keeping the real Indian character of pulao alive. Check out the recipe for my Cranberry Polka Dots Pulao.

Cranberry rice recipe by Honey Buzzard
Cranberry Polka Dots Pulao

Recipe by Shikha Singh

Print Recipe
Cranberry Polka Dots Pulao Yum
A fruity and contemporary twist to the traditional Indian rice preparation "Pulao".
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash and soak the rice in water for 20-30 mins, then drain the water and keep aside.
  2. In a medium size pressure cooker, heat 2 table spoon clarified butter. When mild hot, add cardamom, cloves, whole pepper, bay leaves, mace. Stir few seconds till the oil becomes fragrant.
  3. Add cumin seeds and let them turn brown, now add green chilies and ginger. Stir for 30-40 seconds.
  4. Add onions and stir about a minute or longer, until they caramelize.
  5. Add cashews, cranberries and amchoor powder, stir for 10 seconds and then add 1 and ¼ cup measure of hot water. (You may need ¼ cup measure of additional water depending on your pressure cooker)
  6. Add lemon, honey, milk and rose essence.
  7. Add pre-soaked rice and let it boil. As you see the first boil, add the remaining clarified butter and close the lid.
  8. Turn the flame down to medium or low. Cook until the first whistle of the pressure cooker (approx. 6-7 minutes depending on the vessel used).
  9. Turn the heating off and let it rest for about 10-12 minutes for the rice to get more tender and absorb flavors through the steam within the cooker.
  10. Open the lid, fork and mix the rice a bit.
  11. While serving the rice, add coriander leaves on top. You may also add additional clarified butter.
  12. Serve the Pulao with any Indian curry like chik peas curry, cottage cheese curry or kofta curry. It’s also customary to serve yogurt and pickle with Pulao. Enjoy!!!
Share this Recipe
Author

Write A Comment

For the javascript/jQuery