Ingredients

• 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.