Orange Pulao

Ingredients

• • Basmati rice - 1 cup
• • Oranges - 3
• • Green grapes (seedless) - ¼ cup
• • Cashew nuts - 1 tablespoon
• • Coconut (grated, fresh) - ¼ cup
• • Cashew nuts - 1 tablespoon
• • Coconut (grated, fresh) - ¼ cup
• • Cardamoms - 2
• • Cinnamon - 1 inch piece
• • Bay leaf - 1
• • Orange red colours - a pinch
• • Onions - 2
• • Green chillies - 4
• • Garlic - 5 flakes
• • Ghee/Oil - 3 tablespoons
• • Ginger - ¼ inch piece
• • Coriander leaves - ½ bunch

Method

• 1. Wash and soak rice for 10 minutes.
• 2. Cut onions and green chillies lengthwise.
• 3. Extract coconut milk from grated coconut.
• 4. Peel one orange and keep separately.
• 5. Take juice from other two oranges and strain to remove seeds.
• 6. Grind ginger and garlic to smooth paste.
• 7. Heat ghee or oil in pressure pan and fry garam masala spices, green chillies and then onion.
• 8. Add ginger-garlic paste and rice.
• 9. Fry for another two minutes.
• 10. Mix orange juice with coconut extract and make it up as two cups with enough water.
• 11. Boil this separately and pour over rice with enough salt, and colour.
• 12. Mix gently, reduce flame and pressure cook for 10 minutes.
• 13. After removing from fire, mix fried cashew nuts, orange segments, grapes and cut coriander leaves.
• 14. Serve with masala raita or mixed vegetable raita.