Orange Pulav

I plan my everyday menu in a way that it meets the daily servings of fruits and vegetables. Recipes that conform to this plan are always my choice. “Orange Pulav” from Mallika Badhrinath’s recipe collections is one among those. It is sweet and hot pulav. The sweetness of the fruits are considerably reduced when mixed with the hot pulav. If you purchased very sour oranges, feel lucky that you don’t have to worry about the sweetness of fruits in this recipe!!

The Recipe is:

Rice of your choice – 1 cup
Orange – 3 (or) 1/2 cup Orange juice and 1 orange for garnish
Seedless grapes of any color – 1/4 cup
Cashew nuts – 1 Tablespoon
Freshly grated coconut – 1/4 cup (or) Coconut milk – 1/4 cup
Cardamom – 2
Bay leaves – 1
Cinnamon Stick – 1 inch piece
Orange food color – 1 pinch or Few strands of Saffron
Onion – 2
Green Chilli – 4
Ginger and Garlic Paste – 1 teaspoon
Oil – 3 Tablespoons
Cilantro – 2 Tablespoons

The Method:

1. Wash and soak the rice for 10 minutes.
2. Cut the Onion and Green chillies Lengthwise.
3. If you use Freshly grated Coconut, Grind the coconut with 1/4 cup of water and extract coconut milk.
4. Peel and seed one orange and set aside.
5. If you use whole oranges, Juice the remaining 2 oranges.
6. Heat the oil in a large pan and add Cardamom, Bay leaves and Cinnamon stick.
7. Add the onion, green chilli, ginger and garlic paste and fry till the onion turns golden brown. Add the drained rice and fry for 2 minutes.
8. Mix the orange juice and coconut milk. Add necessary water to make it 2 cups.
9. Heat the orange juice mixture in a separate pan. Add food color or saffron and salt.
10. Add the orange juice mixture to rice mixture and cook till the rice is done.
11. In a small pan fry the cashew nuts in 1/2 teaspoon of oil or ghee.
12. Garnish the rice with the orange pieces, Grapes, Cilantro and Cashew nuts.

This is my entry for AFAM event hosted by Sharmi.