Today let us think about this fruit which is well known for having lots of beta-carotene. Now a day everybody is talking about the term antioxidants which is sourced plenty from Beta carotene. “Citrus sinensis”, I mean “sweet orange” is oval to sphere-shaped fruit having leathery and porous skin.
The transformation of oranges from raw to ripe, the change of color with taste, find here in the form of “ORANGE PULAV”. Try this fine dish to dine.
Ingredients:
Basmati Rice - 1 cup,
Orange juice – 1 cup
Coconut milk - 1 cup
Cardamom - 2
Bay leave - 1
Cinnamon - 1 bit
Orange color powder - 1 pinch
Onion - 2
Green chili - 4 or 5
Ginger - Garlic paste - 1 tsp
Ghee or Oil - 3 tbsp
Coriander leaves
Roasted cashews - 1 tbsp
Seedless green grapes - 1/4 cup
Orange – 1 (peeled and sectioned)
· Wash and soak the rice for 10 minutes
· Cut the onions and green chilies lengthwise
· Fry cardamom, bay leave and cinnamon in a pan with little oil/ghee
· Add cut onions and green chilies and sauté it
· Then add ginger-garlic paste and soaked rice and sauté it for 2 minutes
· Heat the coconut milk and orange juice with enough salt and saffron and add the mixture to the pan. Mix the content well.
· Pressure cook the whole mix for 10 minutes
· Add coriander leaves, cashews, grapes and sectioned orange to the pulav and serve.
Try this and post your comment with satisfaction.
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