Spiced Edamame & Cranberry Rice
Steps
- 1
Boil edamame and carrots until tender, then drain.
- 2
- 3
Cook basmati rice and let it cool slightly.
- 4
Heat ghee and oil in a pan.
- 5
Add cumin seeds, cloves, and curry leaves. Sauté until fragrant.
- 6
Add onion and green chilli-ginger paste. Cook until onion is soft. Add capsicum.
- 7
Stir in boiled edamame and carrots and capsicum.
- 8
Add salt, turmeric, chilli powder, and garam masala. Mix well.
- 9
Add cooked rice and combine gently.
- 10
Stir in cranberries and coriander.
- 11
Cover and cook on low for 2–3 minutes.
- 12
Serve hot with yogurt or raita. Add lemon juice if desired.
Tips
A squeeze of fresh lemon juice before serving adds a lovely burst of freshness.
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