How to make Narangi Pulav - Pulao using oranges- a very delicious recipe.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Oranges (संतरे)

Cuisine : Indian

Course : Rice

Narangi Pulav Recipe Card

Narangi Pulav
Print

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Narangi Pulav checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Maxececan, Veg Kofta Pulao, Sichuan Vegetable Fried Rice, Cajun Rice.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Narangi Pulav Recipe

  • Rice 1 1/2 cups

  • Oranges 6-8 medium

  • Peppercorns 7-8

  • Saffron (kesar) a few strands

  • Milk 1 tablespoon

  • Pure ghee 1/4 cup

  • Cinnamon 2 one-inch

  • Cloves 2

  • Green cardamoms 2

  • Sea salt to taste

  • Sugar 1/4 cup

Method

Step 1

Cut oranges into two halves. Extract juice and keep eight halves for service. Use skin of two oranges to cut into julienne. Boil orange rind julienne in a cup of water for a minute, drain and keep aside. Crush peppercorns coarsely. Dissolve saffron in milk.

Step 2

Pick and wash rice twice and soak in four cups of water for half an hour. Drain and keep aside. Heat pure ghee in a saucepan. Add cinnamon, cloves, green cardamoms and sauté for a minute. Add rice and sauté. Add two cups of orange juice and one cup of water to rice.

Step 3

Add sea salt, sugar, freshly crushed peppercorns and orange rind and stir once. Add dissolved saffron and stir once. Cover tightly and cook on medium heat till done. Serve rice in orange halves.