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

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