Cranberry-walnut pulao: A fragrant and festive dish for your holiday table

Fragrant, quick to assemble, and packed with festive flavors, this cranberry-walnut pulao is sure to be a hit on your holiday table this year.

Pulao is a wonderfully versatile rice dish, which often includes vegetables. This version, with its golden onions, toasted walnuts and dried cranberries, is as delicious 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 tablespoons ghee, divided
• 2 tablespoons of neutral oil
• 2 medium red onions, thinly sliced
• 2 green cardamom pods
• 1 black cardamom pod (optional)
• 1 cinnamon stick (1 inch)
• 3 cloves
• 1 bay leaf
• 1½ teaspoon cumin seeds
• 4 tablespoons dried cranberries, divided
• 2 teaspoons kosher salt, plus more to taste
• 1 tablespoon of melted butter
• 2 tablespoons of walnuts
• 2 tablespoons of cashews
• 2 tablespoons coarsely chopped cilantro, for garnish (optional)

Preparation

Heat 2 tablespoons of ghee and the oil in a large saucepan or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Remove half of the onions from the pan and set aside.

Add green and black cardamom, cinnamon, cloves, and bay leaf and sauté until fragrant, about 30 seconds. Add the cumin seeds and 2 tablespoons of dried cranberries and cook for another 30 seconds.

Add the rice to the pan and fry for 1 to 2 minutes. Add 4 cups water and salt and bring to a boil.

Cover the pot, reduce the heat to medium-low, and cook for 5 to 7 minutes. Remove from the heat and allow the rice to steam, covered, for another 5 minutes.

Remove the lid and pour the melted butter over the rice. Using a spatula, gently stir the rice to break up any lumps.

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 brown, 2 to 3 minutes. Season with a pinch of salt, if desired.

Transfer the rice to a large plate and garnish with toasted walnuts, cranberries and reserved onions. Garnish with cilantro, if desired.

For 6 to 8 people

Produced in collaboration with CBC Creator Network.