1 May 2014

Orange-Mint Pulao

      A Fresh take on Pulao, primarily using orange juice and coconut milk to cook the rice, and optionally served garnished with Broccoli pakodas or dumplings....


Ingredients :

For the Pulao 
Juice of Fresh Oranges - 1 cup
Coconut milk - 1/2 cup
Basmati Rice - 1 cup
Ginger-Garlic paste -1 1/2 tsps
Bay leaf - 1
Onions - 2 (Chopped)
Ghee - 3 tbsps
Green chillies - 3 (Slit)
Pudina Leaves - 5 to 6
Cardamom - 2
Cinnamon - 1 inch piece
Garam Masala - 1 tsp
Chopped Dhaniya - 2 tbsps
Chopped Tulsi leaves - 1 tbsp
Salt to taste

For Broccoli pakodas (optional)
Steamed Broccoli florets - 1 cup
Besan - 1tbsp Cornflour - 1 tbsp
Chilli pwd - 1/2 tsp
Salt to taste
Garam Masala - 1/2 tsp
Haldi - 1/2 tsp

Whipped Curd - 1 cup
Coriander leaves - 1/2 cup
Pudina leaves - 1/2 cup

Tulsi Leaves - 1 tbsp
Salt to taste
Oil, Mustard seeds for tempering

Method : 

1. Wash and soak rice for 10 mins. 

2. Heat ghee in a pan. Fry the cashews till golden brown and keep aside. To the same ghee, add Bay leaf, cinnamon and cardamom pods. Fry for about 2 minutes. 

3. Grind together green chilies and pudina leaves. Add this to the pan along with the ginger-garlic paste. Fry for a bit, then add the onions. Cook for 5 minutes. 

4. Add the garam masala, followed by the rice and mix it well with the spices. Stir for 2 minutes, then remove from fire. 

 5. Meanwhile in a saucepan, add together the orange juice and coconut milk and let simmer for 2-3 minutes. 

6. Add this to the rice, along with 1/4 to 1/2 cup water. Note : The total quantity of liquids should be double the quantity of rice.

7. Add salt, stir once and pressure cook pulao up to 1 whistle, then reduce the flame. Remove from fire after 5-7 more minutes.

8. For the pakodas, mix together besan, cornflour, chilli powder, salt, garam masala and haldi. Add the broccoli florets and coat them well with the mix. Let rest for 10-15 minutes.

9. To make the raita, grind together dhaniya, pudina and tulsi leaves along with 2 tbsps of curd. Add this paste to the rest of the curd and temper with oil and mustard seeds.

10. Once the pulao is cooked, prepare the pakodas by dipping the marinated florets in maida paste and deep frying till golden brown. Drain excess oil.

11. Transfer the pulao to a serving bowl and add the broccoli pakodas, mix lightly. Garnish with chopped dhaniya, Tulsi leaves and cashewnuts. Serve hot with raita and rice crisps.


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