Cranberry-walnut pulao: A fragrant, festive dish for your holiday table
Dhivya Subramanian | CBC Life | Posted: November 28, 2024 8:52 PM | Last Updated: November 28
Packed with toasted nuts, onions and cranberries, Dhivya Subramanian’s recipe is sure to delight your guests
Fragrant, quick to assemble and packed with festive flavours, this cranberry-walnut pulao is sure to make a statement on your holiday table this year.
Pulao is a wonderfully versatile rice dish, which often includes vegetables. This version — with its golden-brown onions, toasted nuts and dried cranberries — is as delightful to serve as it is to eat.
Ingredients
- 2 cups long-grain basmati rice, rinsed until the water runs clear, soaked for 30 minutes and drained
- 4 tbsp ghee, divided
- 2 tbsp neutral oil
- 2 medium red onions, thinly sliced
- 2 green cardamom pods
- 1 black cardamom pod (optional)
- 1 (1-inch) cinnamon stick
- 3 cloves
- 1 bay leaf
- 1½ tsp cumin seeds
- 4 tbsp dried cranberries, divided
- 2 tsp kosher salt, plus more to taste
- 1 tbsp butter, melted
- 2 tbsp walnuts
- 2 tbsp cashews
- 2 tbsp roughly chopped cilantro, to garnish (optional)
Preparation
Heat 2 tablespoons of ghee and the oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring occasionally, until they soften and start to brown, about 15 minutes. Remove half of the onions from the pot and set aside.
Add green and black cardamom, cinnamon, cloves and bay leaf and sauté until fragrant, around 30 seconds. Add cumin seeds and 2 tablespoons of dried cranberries and cook for another 30 seconds.
Add rice to the pot and sauté for 1 to 2 minutes. Add 4 cups water and salt, and bring to a simmer.
Cover the pot, reduce the heat to medium-low and cook for 5 to 7 minutes. Remove from heat and let the rice steam, covered, for another 5 minutes.
Remove the lid and drizzle the melted butter over the rice. Using a spatula, gently fluff the rice to break up any clumps.
Meanwhile, heat the remaining ghee in a small saucepan over medium-high heat. Then add the walnuts, cashews and remaining dried cranberries and sauté until the nuts are golden, 2 to 3 minutes. Season with a pinch of salt, if desired.
Transfer the rice to a large platter and top with the toasted nuts, cranberries and reserved onions. Garnish with cilantro, if desired.
Serves 6 to 8
Produced in collaboration with CBC Creator Network.