Minty Orange Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 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