Orange Broccoli Pulao

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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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.