Cranberry rice is a delectable combination of cranberry and green chilli paste mixed with rice in a light seasoning. A very simple recipe with a great taste and a healthy alternative to the traditional lemon rice.
Cranberries are a source of polyphenol phytochemicals under active research for possible benefits to the cardiovascular system, immune system and as anti-cancer agents.
I have used cranberries in a variety of Indian recipes with great success and Cranberry Rice is one such winner.
List Of Ingredients:
For the Rice:
- 2 cups rice
- 1 cup cranberries
- 4 green chillies
- ½ teaspoon turmeric powder
- 3 tablespoon oil
- 2 teaspoon salt
- 1 teaspoon mustard
- 1/2 teaspoon ullutham paruppu/broken urid dhal
- Few curry leaves
- A pinch asafoetida
- Soak rice in water for half an hour. Drain and cook the rice untill ¾ done~each grain has to be separate. Let it cool
- Grind the cranberries with green chillies to a fine paste. Keep aside.
- Heat 2 tablespoon of oil in a kadai/pan. Add the cranberry paste, turmeric, salt and saute for about 3 to 4 minutes.
- Add the cranberry masala to the rice.
- Heat 1 tablespoon of oil in a kadai/pan. Add the mustard and when it splutters, add 1/2 teaspoon ullutham paruppu, asafoetida and curry leaves. Add to the rice and mix gently so as not to break the rice.
Serve hot with potato fry, appalam/papad or potato chips.
Tips: Cashews are optional. Roasted peanuts can be used instead. I have used basmati rice. Use Cranberries with nice red color which indicates they are fully ripe and they get tart only when ripe. Adjust green chillies according to your spice levels.