Thursday, February 7, 2013

Orange Pulao

Serves 2

Basmati Rice - 1 1/2 cups
Orange Juice - 3/4 cup, discard the seeds
Coconut Milk  - 3/4 cup
Water - 1 1/2 cups
Onion - 1 medium, thin sliced
Green chili - 3, slit lengthwise
Ginger Garlic Paste - 1 tsp
Cashews - 10 -12, broken
Saffron - a few strands soaked in 1 tsp warm milk
Orange Pulp - 2 tbspns, for garnishing
Cilantro - 2 tbspns, finely chopped
Oil - 2 tbspns
Ghee - 1 tbspn
Salt as needed

Whole Garam Masala:
Cinnamon stick - 1/2 inch piece
Bay Leaf - 1 piece
Clove - 2 Nos
Cardamom - 1

Wash the rice and drain it. Let the rice rest for 30 minutes. Heat a pan and add a tsp of ghee. Roast the rice for few minutes or until the moisture dries off. Keep it separate.
Heat the pan, add in oil and ghee. Add the whole garam masala, fry for 2 minutes.
Drop cashews in it and add sliced onion, saute it for till it turns transparent pink. Add the green chilies, ginger garlic paste to it and stir till the raw smell leaves from it.
Now add coconut milk in the rice mix, stir for about 4 minutes. Add orange juice, continue stirring for about 5 minutes. Add in the water and required salt and stir.
Cook covered on slow flame for about 20-25 minutes or till you find pulao is ready with perfect consistency.
Or else if you are using the rice cooker, add the sauteed masalas, rice, orange juice, coconut milk, water and required salt. Give a stir and switch on.
Garnish with orange pulps and chopped coriander leaves.
Serve it with raita.


  1. Unique recipe...colorful dish...amazing clicks..

  2. I love this rice.. I do this very often also.. Yummy