Cranberry Vegetable Pulav

Ingredients:
1/2 cup fresh frozen cranberries
1/2 cup peas
1/2 cup corn kernels
1 potato (peeled and cubed)
Pureed: 1 yellow onion, 1 tomato, 1 garlic pod, chunk of ginger, 1 chilly pepper
handful of slivered almonds
4-5 baby carrots julienne
1.5 cup basmati rice
2 tbsp oil, 2 tbsp ghee
3 tbsp Shaan biryani masala
1 bay leaf
salt to taste
cilantro to garnish

Method:
In a pan, heat the oil and ghee mixture for a 10-12 seconds. If you dont have ghee, use butter. Then add in the puree, potato, almonds, carrots, cranberries, peas and corn all at once. Add in the Shaan masala, bay leaf. Stir everything for 5-6 minutes on medium, then lid it for 2-3mins for the potato to cook.

In a colander rinse the rice, then add to the above pot and stir with the vegetables for 2 mins.

Now pour in 3 cups water (double the quantity of rice) into the above mixture, with salt to taste, gently stir around all ingredients, lid the pot for the next 20mins approx on low.

Come in between to give it a stir. Your rice might need some more or less time. You'll know its done when you can squish a grain of rice. Or just taste it to check if it needs more time. Even after I turn off the gas, I leave the lid on to allow the rice to cook in the trapped steam.