Narangi Pulao Recipe – Orange Flavored Rice
Embark on a culinary journey with this exquisite Narangi Pulao, a delightful orange-flavored rice dish that perfectly marries the aromatic spices of Awadhi cuisine with the vibrant zest of fresh oranges. This vegetarian dish, ideal for a main course, offers a refreshing twist on traditional pulao, making it a wonderful centerpiece for your dining table. Let’s dive into the recipe that promises to elevate your meal with its unique flavors and enticing fragrance.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Ghee | 1 tablespoon |
| Star anise | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 cloves |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Fennel seeds (Saunf) | ½ teaspoon |
| Fresh orange juice | 2 cups |
| Saffron strands | A few |
| Milk | 1 tablespoon |
| Salt | To taste |
| Sugar | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~240 |
| Total Fat | 8g |
| Saturated Fat | 4g |
| Carbohydrates | 36g |
| Dietary Fiber | 1g |
| Sugars | 4g |
| Protein | 3g |
| Sodium | 150mg |
Preparation Steps
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Wash and Soak the Rice: Begin by thoroughly washing the rice under cold running water until the water runs clear. This step is essential to remove excess starch and prevent the rice from becoming gummy during cooking. After rinsing, soak the rice in water for about 15 to 20 minutes, allowing it to absorb some moisture, which helps achieve a fluffy texture once cooked.
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Prepare the Saffron Milk: In a small bowl, combine the saffron strands with 1 tablespoon of milk. Microwave this mixture for about 1 minute to gently infuse the milk with the saffron’s aromatic qualities and vibrant color. After microwaving, set this saffron milk aside to cool slightly.
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Heat the Ghee and Spices: In a pressure cooker, heat the ghee over medium flame. Once the ghee is hot, add the whole spices: star anise, cinnamon stick, cloves, cardamom pods, and fennel seeds. Sauté these spices for about a minute until they release their aromatic oils, filling your kitchen with a warm, inviting fragrance.
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Add Rice and Orange Juice: After the spices have sautéed, add the soaked and drained rice to the cooker, stirring gently to coat it with the ghee and spices. Pour in the freshly squeezed orange juice, ensuring it covers the rice evenly. Then, add the saffron milk along with salt to taste. The orange juice combined with saffron not only flavors the rice but also imparts a beautiful golden hue.
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Cook Under Pressure: Close the lid of the pressure cooker securely. Cook the mixture on high pressure for about 2 whistles, then turn off the flame. Allow the pressure to release naturally, which will take around 10-15 minutes. This slow release helps the flavors meld beautifully and ensures the rice is perfectly tender.
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Fluff and Sweeten: Once the pressure has fully released, open the lid and fluff the Narangi Pulao gently with a fork. While it is still hot, mix in the sugar, which will enhance the dish’s sweetness and balance the citrus notes from the orange juice. Taste and adjust the seasoning, adding more salt if desired.
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Serve: Transfer the fluffy Narangi Pulao to a serving bowl. This vibrant dish can be enjoyed warm alongside traditional accompaniments like Awadhi Khaas Nihari, Awadhi Style Dal Masoor Musallam, or a refreshing Boondi Raita. Add a side of pickled onions for a tangy contrast, and round off your meal with a luscious dessert like Mango Sago Kheer.
Conclusion
This Narangi Pulao is not just a meal; it’s an experience, enveloping you in the rich flavors and culinary heritage of Awadhi cuisine. The harmonious blend of spices, the refreshing orange essence, and the comforting texture of the rice will leave your taste buds dancing with joy. Whether for a special occasion or a comforting weeknight dinner, this dish is sure to impress and satisfy. Enjoy your culinary adventure with Narangi Pulao!
