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Orange Pulao

Ingredients

Basmati rice - 1 cup
Carrots - 4 medium sized
Orange juice - 1 cup
Salt
Oil/ghee - 8 tsp
Ginger garlic paste - 1 tsp
Onion - 1 big sliced lengthwise
saunf (sombu) - 1/2 tsp
curry patta - few
elaichi - 1
saffron - few strands
Orange color - 2 pinches
To garnish: fried cashewnuts, coriander leaves, small orange pieces

Method:

1. Wash the basmati rice just once and drain for 10 mins
2. Heat oil/ghee in pressure pan/cooker directly(no need to place any dish inside the pan)
3. Fry the cashewnuts first and set aside
4. Add elaichi followed by saunf and patta.Fry for few seconds.
5. Add the ginger garlic paste. Fry and after a min add the sliced onion.
6. When the onion turns pinkish and aroma comes add carrot and fry for 4-5 mins.
7. Now add the rice and mix well till everything blends and the rice gets coated with oil/ghee.
8. Add the orange juice and 1 cup water.Keep gas in high and when it starts boiling add salt and close lid.
9. Immediately put the weight, simmer gas and switch off the gas exactly after 12 mins.(If you are cooking a large qty say 2 cups of rice, then switch off after 15 mins)
10. Note that the timing and the simmering of gas with the weight put immly is most important.
11. Open the lid only after 1/2 hour after all the steam has subsided.Mix everything gently and garnish
12. Serve with raita/rich gravy.