Sunday, November 22, 2009

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..

  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.
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


  1. Definitelyn a lip smacking rice..looks very colourful!!

  2. Very colorful and delicious rice Champa. Regarding the kaimurukku I have not yet posted the rice flour version. I know about the kids, they don't even touch anything dark in color esp ragi. Even I used to the same until now :)

  3. That's a different and interesting one Champa. I'm definitely trying this one.

  4. Madhuram thanks for the comments. I came up with this based on my mom's mango rice.(green mango)

  5. I came to your blog from valli's ICC challenge, what attracted me was your title, I also am from bangalore!!, you have some great recipes, this was very interesting I make pomogranate rice, this is a good idea, which had never occured to me, cranberries are quite sharp, thanks for the recipe I will try this some time.

  6. Frist timme here , very unique recipe.


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