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Minty Orange Pulao Recipe

Minty Orange Pulao is a popular Indian Main
Author :
 
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • basmathi Rice - 2 cup
  • Orange juice - 2 cup
  • Fennel seeds (sounf) - 1 tbsp
  • Mint leaves - 1 cup, loosely packed
  • Ghee or oil - 5 tbsp
  • sliced Onion - 1 cup
  • Cashew nuts - 2 tbsp
  • Raisins - 2 tbsp
  • Cloves 4
  • Cardamoms 4
  • Cinnamon 2 pieces (each 3 cm)
  • shah Jeera - ¼ tsp
  • salt - 1.5 tsp
  • How to Make Minty Orange Pulao:

    1. Wash the rice well, drain and keep aside.
    2. Combine mint and fennel with 2cups of water.
    3. Heat till it begins to boil.
    4. Simmer for 2-3 minutes. Remove from fire.
    5. Strain and measure the liquid.
    6. Add orange juice.
    7. Measure this liquid and add water if necessary to make it 4 cups.
    8. Heat oil or ghee in a strong pan.
    9. Fry ¼ of the onions till golden brown.
    10. Drain and reserve.
    11. Fry cashew nuts and raisins, drain and reserve.
    12. To the remaining fat in the pan, add cloves, cardamom, cinnamon and shah jeera.
    13. Fry for a few seconds.
    14. Add remaining onion and fry till it is pale brown. Add rice and salt to taste.
    15. Add the mint and orange liquid.
    16. Cover the pan and cook on slow flame till the rice is done and the liquid is absorbed.
    17. Serve hot garnished with reserved onion, cashew nuts and raisins




     

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