Orange Pulao

Serves 2

Ingredients:

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

Method:

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.