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