Friday, 19 September 2014

POMEGRANATE AND CILANTRO FRIED RICE

This is an extremely easy peasy recipe of fried rice made with pomegranate pearls and coriander leaves. The pomegranates in it look like cute little rubies studded in the rice and also give it a lovely sweet freshness.

Make it when ever you have guests coming over at your place, they are sure to feel that you are treating them with Royalty.


POMEGRANATE AND CILANTRO FRIED RICE

INGREDIENTS

Basmati rice OR any long grained rice
1 cup
White Pepper pdr
½ tsp
Salt
T.T.
Oil
1 tbsp
Dalimb / Pomegranate pearls
½ cup
Coriander leaves / cilantro chopped
¼ cup
Hot water
2 – 2 ¼ cups

METHOD:

1.       Wash and drain the basmati rice.


2.       Heat oil, add in the rice, stir a little on low heat till the grains start to separate out and look a little stiff. They will also turn a little opaque.


3.       Add in the boiling hot water, salt and pepper, then cover and simmer till the rice is cooked.

4.       Don’t stir it around too much or the grains will break.


5.       When the rice is cooked remove it out on to a flat surface and allow it to cool down a little.

6.       Flip it around lightly with a flat spoon so that the grains do not stick to each other.

7.       When the rice gets to the stage where it is warm to tough put a little rice at the base of the serving bowl.


8.       Sprinkle some coriander leaves and pomegranate pearls and again layer with a little rice.

9.       Keep on alternating with the rice, pomegranate and coriander leaves till you consume up all the rice. This is done just like you would layer a biryani.

10.   Garnish on top with the remaining pomegranate and coriander and serve warm immediately.

11.   If you try to reheat it then the pomegranate will start leaving out its juices and the coriander will turn dark. So make sure you keep your rice warm before layering it.


12.   This is served best with dal makhani.




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