Saffron and Cranberry Pilaf🌸
Highly aromatic, lightly spiced, mildly sweet and tart, this pilaf will make for an amazing center piece for a family gathering. It is an adaptation of Kabuli Pilaf which my friends from Afghanistan introduced me to. Pair it with a savoury gravy or top it with grilled protein or you can devour it as it is, it won't disappoint. I paired it with Kashmiri Dum Aloo, Odia Dahi Baingan and Almond Crusted Flavoured Paneer.
Ingredients:
Basmati Rice - 2 cups (for 4-5 people)
Saffron - 15-20 strands
Milk - 150 ml
Green cardamom - 4
Cinnamon - 1 inch stick
Bay leaves - 3
Cloves - 4
Salt to taste
Ghee or clarified butter - 4 tbsp
Cranberries - 1 cup chopped
Carrot - 1 (julienned)
Sugar - 2 tbsp
Nuts of your choice - 20-25 (I have used halved cashew nuts)
Method :
1. Soak saffron and 1 tbsp sugar in 150 ml warm milk.
2. Wash and soak rice for at least 30 mins. In a pot add ghee and toss in the spices, add the soaked and drained rice and saute for a couple of minutes. Add boiling water and salt and cook till 80% done. Strain the boiling liquid, add the rice to a pot and let sit on the stove on lowest flame, pour the saffron infused milk and sprinkle some water , cover and let steam for a couple of minutes or till rice is completely done.
3. In a pan add the remaining ghee on medium low flame, add carrots, cranberries, cashew nuts, remaining sugar and a pinch of salt. Cook till sugar melts imparting a nice caramelization.
4. Fluff the saffron stained rice with a fork and remove carefully in the serving platter making sure not to break the rice, top it with caramelized cranberry-nut mixture and serve.
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