Narangi Pulav

Ingredients list for Narangi Pulav

• 1 1/2 cups Rice
• 6-8 medium Oranges
• 7-8 Peppercorns
• a few strands Saffron (kesar)
• 1 tablespoon Milk
• 1/4 cup Pure ghee
• 2 one-inch Cinnamon
• 2 Cloves
• 2 Green cardamoms
• to taste Sea salt
• 1/4 cup Sugar

Method

1. Cut oranges into two halves. Extract juice and keep eight halves for service. Use skin of two oranges to cut into julienne. Boil orange rind julienne in a cup of water for a minute, drain and keep aside. Crush peppercorns coarsely. Dissolve saffron in milk.
2. Pick and wash rice twice and soak in four cups of water for half an hour. Drain and keep aside. Heat pure ghee in a saucepan. Add cinnamon, cloves, green cardamoms and sauté for a minute. Add rice and sauté. Add two cups of orange juice and one cup of water to rice.
3. Add sea salt, sugar, freshly crushed peppercorns and orange rind and stir once. Add dissolved saffron and stir once. Cover tightly and cook on medium heat till done. Serve rice in orange halves.

Nutrition Info