Orange Pulao is a delightfully unexpected take on traditional Indian pulao rice. The star of this dish is fresh, zingy orange juice that lends its fruity essence to delicately spiced basmati rice. With hints of cinnamon, cloves, and caramelized onions, it’s a delicious fusion of sweet and savory flavors.
About the Recipe
If you’re bored with plain rice dishes, this Orange Pulao is about to become your new go-to. The unlikely combination of orange and Indian spices creates an exciting taste you’ll crave again and again. It’s also super simple to whip up, making it an easy way to impress at your next dinner party.
Why You’ll Love This Recipe
There’s so much to love about this unique pulao. The juicy orange slices lend a refreshing pop of sweetness to contrast the fragrant spices. The nutty basmati rice provides the perfect fluffy, aromatic base. And those golden raisins and toasty cashews? Little bursts of flavor in every bite. It’s an explosion of tastes and textures that’s hard to beat.
Orange Pulao
Cooking Tips
For maximum citrus punch, use freshly squeezed orange juice rather than bottled. And don’t forget to zest that orange peel over the top for an extra aroma boost. Sautéing the spices in ghee before adding the rice helps bloom their warmth. Lastly, resist peeking while the rice cooks – let that flavor mingle undisturbed.
Serving and Storing Suggestions
This pulao makes a fabulous vegetarian main served with cooling raita, a fresh salad, and papad on the side. Leftovers will keep refrigerated for 3-4 days; just splash a little water or orange juice over top when reheating. Makes enough for 4 generous portions. Total prep time: 1 hour.
Similar Recipes
- Pineapple Pulao
- Mango Pulao
- Cranberry Pulao
- Lemon Rice
Orange Pulao
Ingredients
- 1 cup Basmati Rice
- 1 cup Orange Juice
- Cinnamon (a small piece)
- 1 Clove (small)
- 1 tbsp Onions (finely chopped)
- 2 tbsp Green Peas (boiled)
- 1 Green Chilli (chopped)
- 1 tsp Cashew Nuts
- Salt as per taste
- Ghee as required
Instructions
- Wash the basmati rice well and transfer to a bowl.
- Add the orange juice and 3/4 cup of water.
- Keep aside for 45 to 60 minutes.
- Transfer to a pressure cooker.
- Add cinnamon, cloves and salt.
- Pressure cook until 1 whistle.
- Reduce flame to low and simmer for 5 minutes.
- Switch off the flame.
- Heat ghee in a pan over medium flame.
- Fry the cashew nuts and remove.
- Saute the onions and green chillies for 1 minute.
- Add the peas and little salt.
- Stir-fry for another 30 to 45 seconds.
- Add this to the rice and mix well.
- Garnish with the fried cashew nuts.
- Serve with raita or side dish of choice.
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Frequently Asked Questions
Can I use brown rice instead of basmati?
You can substitute brown rice, but you’ll need to adjust the cooking time and liquid ratio. Brown rice takes longer to cook through and requires more liquid, so plan accordingly. The texture will also be heartier and chewier compared to fluffy basmati.
What can I use if I don’t have whole cloves?
No whole cloves on hand? No problem. You can substitute 1/4 tsp of ground clove instead. Or try substituting allspice or star anise for a similar warmth.
My rice came out too mushy. What went wrong?
Overcooked, mushy rice is usually the result of too much liquid or cooking at too high heat after pressure cooking. Next time, use exactly the liquid amounts specified and be sure to reduce heat to low after that initial whistle. Removing the lid too soon can also make rice soggy.
How can I make this recipe vegan?
To make a vegan version, just swap out the ghee for a vegan butter or oil when sautéing the aromatics. The rest of the ingredients are already plant-based.
What’s a good substitute for the cashews?
If you have a nut allergy or just want to switch it up, you can garnish with toasted sliced almonds, chopped pistachios, or even coconut flakes instead of the cashews.
