Pomegranate Rice is my go-to recipe when I want to make regular rice extra special. The bright red pomegranate seeds pop against the golden rice, making this dish look beautiful on any table. I learned this recipe from my mom, who always said food should be both pretty and tasty. The sweet-savoury mix of flavours makes this rice dish perfect for family dinners and special occasions.
About the Recipe
This recipe transforms plain rice into something special without much extra work. The pomegranate seeds add bursts of sweetness, while almonds bring a nice crunch. Saffron gives the rice a lovely golden color and rich aroma. It’s perfect for busy cooks who want to make something impressive without spending hours in the kitchen.
Why You’ll Love This Recipe
You’ll love how the ingredients work together – sweet pomegranate seeds, nutty almonds, and aromatic spices create amazing flavours in every bite. The recipe is foolproof and takes just 30 minutes. The pressure cooker does most of the work, so you can focus on other things. Plus, it looks stunning on the table with minimal effort. Kids especially love finding the sweet pomegranate seeds.
Cooking Tips
– Rinse the rice until the water runs clear for fluffier results
– Toast the almonds until just golden – they can burn quickly
– Let the pressure release naturally for better-textured rice
– Add the pomegranate seeds last to keep their shape
– Use fresh pomegranate seeds for the best flavor and appearance
Serving and Storing Suggestions
Serves 2-3 people as a main dish or 4-5 as a side. Serve hot, garnished with extra pomegranate seeds and coriander leaves. Leftovers keep well in the fridge for up to 2 days. Reheat gently with a splash of water. Total prep and cooking time: 30 minutes.
Similar Recipes
- 1. Saffron Rice with Dried Fruits
- 2. Jeweled Persian Rice
- 3. Nutty Rice Pilaf
Pomegranate Rice
Ingredients
- 1/2 cup Basmati Rice (washed and drained)
- 1 Carrot (cut into 1 inch sticks)
- 1 cup Vegetable Stock (or Plain Water)
- 2 tsp Butter
- 1 Onion (small, finely chopped)
- 1/2 inch Cinnamon Stick
- Turmeric Powder (a pinch)
- Saffron Strands (few)
- 2 tbsp Raisins
- Salt as per taste
- 1/4 tsp Black Pepper Powder
- 1/3 cup Pomegranate Seeds
- 2 tbsp Almonds
- Coriander Leaves (handful)
Instructions
- Heat butter in a pressure pan over low-medium flame.
- Saute the onions for 3 to 4 minutes or until golden.
- Add the cinnamon stick, turmeric powder and saffron strands.
- Cook for another 15 to 20 seconds.
- Add the basmati rice, carrots and cook for a minute.
- Pour the vegetable stock.
- Add the raisins, salt and pepper powder.
- Cover the pan with a lid and cook until the rice is done.
- Chop and toast the almonds. Keep aside.
- Once the pressure has reduced, remove the lid.
- Discard the cinnamon stick.
- Using a fork, gently fluff the rice.
- Add the toasted almonds and pomegranate seeds.
- Mix gently.
- Garnish with coriander leaves.
- Serve at once.
Sign up for our newsletter
Frequently Asked Questions
Can I make this recipe without a pressure cooker?
Yes. Use a regular pot with a tight-fitting lid. Cook on low heat for about 20 minutes or until rice is tender.
Can I use brown rice instead of basmati?
Brown rice works but needs more cooking time (about 35-40 minutes) and extra water (1.5 cups instead of 1).
How do I prevent the rice from becoming mushy?
Measure water carefully and don’t overcook. Let the pressure release naturally, and fluff with a fork instead of stirring.
