Cranberry Ginger Pilaf

2 cups Basmati Rice1 cup fresh Cranberries1/4 cup fresh ginger cut into julienne3 green chillies slit and cut lengthwise1/2 tsp turmeric1 tsp ground red chilli1 tsp ground cumin-coriander powder1 tsp cumin seeds6-7 peppercorns1 -2 bay leaf1-2 sticks of cinnamon1 black cardamom(badi elaichi)salt to taste2 tbsp Olive oil4 cups water

***You could adjust the quantity of ginger depending on your taste. Personally, I feel the flavors of cranberrries and ginger go very well together. Also you could tell, my love for ginger.

Preparation :

Wash and Soak 2 cups of rice in 4 cups of water. You will not need to add anymore water to make the pilaf. Just use this rice with the water. Keep this aside for around 15-20 minutesNow heat some oil in a pan . Now once the oil has warmed up add Cumin seeds. When they splutter, add peppercorns, bay leaf, Cardamom and cinnamon sticks. Add the freshly chopped ginger. Fry for about a minute.Keep the heat on low flame and add the green chillies and the cranberries. The cranberries will begin to pop, so be careful. After about half a minute, add turmeric, salt, red chilli, cumin/coriander powder. Then add the rice with the water which we had kept aside earlier.Let this cook uncovered on medium flame. Now when you see that most of the water has dried up (like 85-90%) set the stove to the lowest flame and cover the pan with a lid and cook for about 5 minutesIts ready to serve. You could Serve this Cranberry Pilaf with Pineapple Raita.(The Tartness of the Cranberries could be reduced by the sweetness of the Pineapple Raita .)