Cranberry and pea leftover green pulao
Christmas without borders
Moreish and steeped in green goodness, this pulao combines the comfort of rice with bursts of cranberries and crunchy toasted cashews. Always use the best quality rice you can afford – long-grain works well here – and resist the urge to lift the lid and peek while it’s cooking. You can increase (or decrease) the amount of shredded meat – it won’t make a difference to the taste.
Ingredients
(Feeds 4-6 people)
4 tbsp dried cranberries
240g (8½oz) basmati rice
2 tbsp ghee
1½ tsp cumin seeds
1 star anise
5cm (2in) cinnamon stick
1 brown cardamom pod
1 large bay leaf
6 tbsp crispy fried onions
1 tsp salt
4 handfuls of shredded green masala roast chicken or turkey
4 tbsp green sauce (from the roast)
480ml (16fl oz) freshly boiled water
2 large handfuls of peas
10–12 whole cashews
Instructions
Soak the cranberries in a bowl of cold water. Wash the rice well until the water runs clear, then drain. Place a large, lidded saucepan over a high heat and add 1½ tablespoons of the ghee.
When the ghee is hot, sizzle all the whole spices for about 1 minute, then stir in the onions, reserving some to garnish. Mix in the rice and salt, stirring well until the rice turns translucent. Add the shredded chicken or turkey leftovers and the green sauce.
Mix well to coat evenly then pour in the boiling water, stir through once, add the peas, cover tightly and simmer for 12 minutes. Take off the heat and leave to rest for 10 minutes, with the lid on, before fluffing with a fork. Tip the rice on to a platter.
Fry the cashews in the remaining ghee, then scatter over the top with the drained cranberries and fried onions. Serve.
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