Stir-fried Rice with fresh pomegranate


  • Preparation time: 10 minutes               

  • Serves: 4            

  • Cooking time: 15 minutes

  • 1 ½ cups pearl pishori rice
  • 1 cup fresh pomegranate seeds (anaar ke dane)
  • 4 tbsp chopped coriander leaves
  • 3 tbsp oil
  • 1 onion – sliced thinly.
  • 1 piece ginger – cut in juliennes
  • ½ tsp salt,
  • ½ tsp garam masala,
  • ½ red chilli powder


  1. Boil rice as given on page 6 and spread on a tray to cool down to room temperature.
  2. Heat oil in a large non-stick work. Add onions and stir fry till golden brown. Add ginger and stir for a minute. Reduce flame. Add salt, garam masala and red chilli powder.
  3. Fluff the pearl pishori rice and add it to work. Stir fry for a few seconds to mix well. Keep aside till serving time.
  4. At serving time, add the chopped coriander and pomegranate, reserving some pomegranate for garnishing. Stir fry for 2-3 minutes.
  5. Check seasonings. Serve garnished with the left over pomegranate seeds.