Receta Pomegranate Rice

by Praveen Kumar

Pomegranate Rice Recipe By Praveen Kumar | Published November 3, 2016 | Pomegranate, Rice | No Comment Email to Friend Print Recipe Facebook Twitter Google+ Pinterest A delicious, simple to make, fragrant and exotic rice packed with the goodness of pomegrate seeds. Ingredients: Basmati Rice – 1/2 cup, washed and drained Carrot – 1, cut into 1 inch sticks Vegetable Stock (or Plain Water) – 1 cup Butter – 2 tsp Onion – 1, small, finely chopped Cinnamon Stick – 1/2 inch Turmeric Powder – a pinch Saffron Strands – few Raisins – 2 tblsp Salt as per taste Black Pepper Powder – 1/4 tsp Pomegranate Seeds – 1/3 cup Almonds – 2 tblsp Coriander Leaves – handfulMethod: 1. Heat butter in a pressure pan over low-medium flame. 2. Saute the onions for 3 to 4 minutes or until golden. 3. Add the cinnamon stick, turmeric powder and saffron strands. 4. Cook for another 15 to 20 seconds. 5. Add the basmati rice, carrots and cook for a minute. 6. Pour the vegetable stock. 7. Add the raisins, salt and pepper powder. 8. Cover the pan with a lid and cook until the rice is done. 9. Chop and toast the almonds. Keep aside. 10. Once the pressure has reduced, remove the lid. 11. Discard the cinnamon stick. 12. Using a fork, gently fluff the rice. 13. Add the toasted almonds and pomegranate seeds. 14. Mix gently. 15. Garnish with coriander leaves. 16. Serve at once.image via