Orange Broccoli Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 2 cups - basmati rice
  • 2.5 cups - water
  • 1.5 cups - fresh orange juice
  • 1 cup - broccoli, cut into florets
  • 5 cm pieces - cinnamon
  • 1/2 tsp - black pepper corns
  • 3 tbsp - ghee or oil
  • 1/2 cup - onion, chopped
  • 1 tsp - ginger, minced
  • 2 to 3 - green chillies, chopped
  • 2 tbsp - mint leaves, chopped
  • 2 tbsp - coriander leaves, chopped
  • 3 - cardamom
  • 3 - cloves
  • fried cashew nuts and raisin to garnish, optional
  • salt to taste

How to Make Orange Broccoli Pulao

  • Wash the rice, drain completely.
  • Add the water and leave to soak for 15 minutes.
  • Crush cloves, cinnamon, cardamom and pepper lightly.
  • Heat ghee or oil in a thick-bottom pan, preferably non-stick.
  • Add the crushed spices. Fry for a few seconds.
  • Add onion, ginger and green chillies.
  • Fry till onion is pale brown.
  • Add the rice with the water, orange juice and salt.
  • When the liquid begins to boil, cover the pan with a lid and lower heat.
  • When the rice is half cooked, add broccoli, mint and coriander leaves.
  • Leave undisturbed till the liquid has evaporated and the rice is cooked. (You will notice there is no more steam escaping from the lid. To test further, gently push a little rice away from the side of the pan with a flat ladle or a spatula. (There should be no liquid at the bottom of the pan)
  • Switch off stove.
  • After 10 minutes add the reserved capsicum, gently stir the rice without breaking the grains.
  • Garnish with fried cashew nuts and raisins, optional.
  • Serve hot with a raita.