RECIPES : CRANBERRY PULAO RECIPE Incredibly Delicious

 CRANBERRY PULAO RECIPE Incredibly Delicious

 on today's menu is a delicious rice recipe that  you can make for any special occasion and people   will fall in love with it it is aromatic with  lots of dry fruits and nuts and I will walk you   through step by step how to get the rice perfect  and fluffy just the way you are seeing on screen   nomoshkar and welcome to curries with bumbi  step one wash the rice several times in water   till the water runs clear you need to use good  quality basmati rice for this recipe one that   comes from India step two allow the rice to soak  in water for 30 minutes and set a timer for doing  

 this after 30 minutes immediately drain all that  water step three in a mortar combine saffron and   1 tbsp sugar and give a coarse grind if you do  not have a mortar and pestle do not worry just   put everything into a bowl and Crush everything  with the back of your spoon or with whatever you   find convenient with then add 3 tbsps of hot milk  to it and let it sit do this just after soaking   the rice because the more the saffron sits in  the milk the color deepens if you do not want to   use milk just add hot water step four here I have  taken dried cranberries you can also use raisins  

 chopped dry apricots or plums or cherries rinse  the berries a few times and leave it to soak for   20 minutes after that drain off all the water  and Pat them dry now we are done with all the   prep work so let's start cooking add 2 tbsps of  oil in a pan over medium heat once the oil turns   warm add a few cashew nuts fry them till they  turn golden brown but do not allow them to turn   dark as they will taste bitter and horrible now  cashew nuts is totally optional for this recipe   but I like to add it take them out into a bowl  once they look like this and then add onions

 fry the onions till they just start to get  a little golden in color then reduce heat   to medium low and fry them further till they  start getting reddish please do not wait for   them to turn too dark in color we are looking  for this kind of a situation next it's time   for The Cranberries to enter the scene remember  to Pat them dry before adding to the pan then   it's time to add something that many of you  will dislike that is sugar this recipe calls   for sugar because this rice turns out to be  a little sweet but if you have any concerns  

 please leave out the sugar as I always say sugar  is optional and please do what you think will be   good for you and your family just stir for a  few seconds on low heat after that take it off   heat and we will now cook the rice here is a pot  of boiling water and these are the whole spices   that will go in it a dry bay leaf cinnamon stick  green cardamoms and cloves a tablespoon of salt   goes in now hold on tight please do not fall off  that chair hearing the proportion of salt we will   drain all that water my friend so no worries  then a teaspoon of oil that prevent the rice  

 from sticking to each other and about a teaspoon  of white vinegar so that the rice becomes shiny white then the rice goes in increase the heat  of your stove to high and give a quick stir   immediately after adding the rice to the water  to prevent any grain from sticking and clumping   at the bottom as soon as the water comes up to a  rolling boil reduce heat to medium and from now   on very frequently start tasting the rice your  rice needs to be about 3/4 cooked what does that   mean it means when you bite onto a rice grain  it should still have a slight chewiness to it   I won't specify the time here as the time will  vary depending on the quality of rice you're   using and the age of rice for me it took about  5 minutes after it came up to boil but for you   it may take more or less so keep tasting the  grains frequently and that's the best way my   rice is done so I tried my best to take out the  whole spices floating on top and then drain the rice discard the bay leaf and any remaining  whole spices that catch your rice please   remember to start preheating your oven before  starting to cook the rice preheating your oven  

 to 325° F now that the rice is done you  need to work quickly because you do not   want the rice to turn cold here I have taken  a mediumsized oven save dish brush about 1   tbsp of melted butter or key around the dish  spread out Loosely half of the rice on the dish then half of the fried onions and berries then half of the saffron milk and finally a tablespoon of butter now my  friends you won't be making this recipe every   day so please be generous about the amount  of butter then repeat the same with the next  

 layer if you think that too much butter or  too much sugar is used then please lessen   the amount according to your preference my  dear friends please listen I am not forcing   anybody to stick to my stated proportions when  it comes to salt sugar fat or chili powder you   are the boss of your kitchen and you do you I  am here just to give you ideas that's it this   is how I do it but it doesn't mean that you  have to do the same okay finally I covered   the the tray with a double layer of aluminum  foil you can also put a tight fitting lid on  

 top of the aluminum foil then it goes into the  preheated oven for 30 minutes after 30 minutes   take it out from the oven and do not allow anyone  to uncover the dish it needs to sit for at least   15 minutes the more it sits the fluffier  the rice will get 15 minutes done and here   is something that is so elegantly fragrant and  look at that beauty each rigce grain is separate   and they look like pearls with the berries and  nuts strewn all around like precious stones and   jewels you can serve this with a vegetable or  lamb korma or bhuna chicken or any curry with  

a thick gravy wow your guests by making this and  they will love it please help me by clicking on   that like button if you found this post  useful  and I will see you next time bye-bye