Cranberry Rice

Back in India, my mom made rice with pomegranates. One of our neighbor had a tree which grew sour pomegranates and they would give it away since you can't really eat them too much. My mother would make the masala with methi seeds and make 'Ogare' or rice with it. I have always been a big fan of that dish. Here in U.S, I haven't seen the sour pomegranates, but there are these sour cranberries which can be used for the same. I have made it many times especially when I can get fresh cranberries like now. Here is the recipe..

Ingredients:

1. Rice - 1 cup uncooked
2. Coconut - grated or slices a handful
3. Red chillies - 7 - 8 depending on your taste for roasting.
   
4. Methi seeds - 1 tsp
5. mustard seeds - 1/2 tsp
6. Peanut or vegetable oil - 3 TBSP
7. Curry leaves - one sprig
8. Hing - a big pinch
9. salt - to taste
10. Cranberries - washed, drained 1 cup
11. Turmeric - a pinch
12. Broken red chilli - 1 for tempering.
    
13. Peanuts - handful.
    

Method:

Cook rice and let it cool. Separate the grains. In a pan, dry roast methi seeds with red chillies until methi is golden. Remove and set aside. In the same pan, heat oil and add mustard seeds. When they sputter, add broken red chilli, curry leaves, peanuts. Once the peanuts are golden, add drained cranberries. Add turmeric, salt and let it cook. Cranberries start to burst open and get all mushy.

In a blender, grind coconut, roasted methi seeds, red chillies, hing with no or very little water into a paste. Add this paste to the pan once the cranberries have popped up. Mix well and add the cooled rice. Stir to mix and check for salt and add if needed. Cranberry rice is ready. This is something that can be served hot, at room temperature or even cold. It actually tastes better after couple of hours of making.

I am sending this to EFM - Variety Rice Series!! hosted by Sri of Me and My Kitchen.

Happy Cooking!! Pin It