Narangi Pulao Recipe – Orange Flavoured Rice
Description:
Narangi Pulao is a refreshing, citrusy rice dish from the Awadhi cuisine, known for its vibrant flavor and rich aroma. Freshly squeezed orange juice elevates the rice, infusing it with a delightful tanginess, while the addition of whole spices such as fennel seeds, cinnamon, star anise, cardamom, and cloves creates a beautifully fragrant dish. A pinch of saffron gives the rice a lovely golden hue, making it not just flavorful but visually appealing as well. This Narangi Pulao is perfect as a main course, offering a balance of sweet and savory flavors with the subtle zest of orange.
Cuisine: Awadhi
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Rice | 1 cup |
| Ghee | 1 tablespoon |
| Star Anise | 1 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 2 cloves |
| Cardamom (Elaichi) Pods/Seeds | 1 pod |
| Fennel Seeds (Saunf) | ½ teaspoon |
| Fresh Orange Juice | 2 cups |
| Saffron Strands | A few strands |
| Milk | 1 tablespoon |
| Salt | To taste |
| Sugar | 2 tablespoons |
Preparation Time:
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking Time | 25 minutes |
Instructions
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Wash and Soak the Rice: Begin by thoroughly washing the rice under cold water to remove any excess starch. Soak the rice in water for 10-15 minutes to ensure it cooks evenly.
-
Prepare the Saffron Milk: In a small bowl, add a few saffron strands to 1 tablespoon of warm milk. Microwave this mixture for 1 minute to infuse the milk with the rich color and fragrance of saffron. Set it aside for later use.
-
Temper the Spices: Heat a pressure cooker on medium flame and add the ghee. Once the ghee is hot, add the whole spices — star anise, cinnamon stick, cloves, cardamom, and fennel seeds. Sauté these spices for a minute, letting them release their aromatic flavors.
-
Cook the Rice: Add the soaked and drained rice to the cooker, stirring it gently to coat the rice with the fragrant ghee and spices. Pour in the freshly squeezed orange juice, saffron-infused milk, and season with salt.
-
Pressure Cook: Close the pressure cooker and cook for 2 whistles on medium flame. Turn off the flame and let the pressure release naturally.
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Fluff and Sweeten: After the pressure has released, open the cooker and fluff the rice gently with a fork. Add the sugar to the hot rice, mixing it in until it dissolves completely.
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Serve: Transfer the Narangi Pulao to a serving dish. This fragrant, citrusy pulao pairs wonderfully with Awadhi Khaas Nihari, Awadhi Style Dal Masoor Musallam, or Boondi Raita. For dessert, a delightful Mango Sago Kheer would complement this dish beautifully.
Tips:
- For an even richer flavor, you can add a few cashews or almonds, toasted in ghee, as a garnish.
- This pulao works as a perfect side to both vegetarian and non-vegetarian Awadhi dishes, making it versatile for any meal.
Enjoy this aromatic and colorful Narangi Pulao, a treat for both the senses and the tastebuds!
