About:

This pulao is simple, rich and flavourful. The rice is cooked in orange juice, coconut milk with indian spices which is aromatic and has a sweet and tangy tones. Just to keep it simple I haven’t used any veggies in this pulao however can be included if desired. Adding nuts adds rich and nutty taste to the dish.

I cooked this pulao in a pot but this can be pressure cooked as well.

This dish can be served for breakfast or packed lunch with a side dish (Baby potato gravy)/yogurt dips

Serves: 3
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients:

• Brown rice-2cups
• Orange juice-1cup
• Coconut milk-1cup
• Water-2cups
• Slit green chillies-3
• Clove-4
• Cardamom-2
• Bay leaf-1
• Saffron strands-a big pinch (soaked in 2-3tbsp of coconut milk/milk)
• Black cumin seeds-1tsp (can use regular cumin seeds instead)
• Dry nuts- a handful (cashew, almonds, pistachio, walnuts)
• Raisins-1tbsp
• Salt- to tatse
• Oil-1tbsp

Garnish:

• Orange pulp from one orange.

Procedure:

• In a pan dry roast nuts, raisins and set aside.
• Rinse and soak rice for 45minutes-1hour. After soaking drain.
• Heat oil in a heavy bottom pan add cumin seeds, bay leaf, cloves, cardamom and saute for 1-2minutes.
• Add soaked and drained rice and saute for 3-4minutes.
• Add coconut milk, water, salt cover and cook for 5-8minutes on a medium-high flame, stirring in between.
• Then add orange juice mix well and continue to cook on slow flame for about 15-20minutes or till the rice is cooked.
• Turn off the flame and add roasted nuts, soaked saffron strands mix well.
• Garnish with orange pulp.

I served this with baby potato gravy (link)

Note:

• Using fresh orange juice preferable than store bought.
• Vegetables of choice can be included.
• It can also be served with raita/yogurt dip (link).

I am bringing this to VVLP#16