Orange Pulao is a delicious one pot meal made with Orange juice with spices, that’s not sweet yet tastes fruity and great as such!
O was one of the tough letters to get and I was also keen on not having a sweet dish on both my lists. Okra Pulao was one choice though I wasn’t really keen or sure how Okra might end up as a rice dish. I can develop a south style lentil based mixed rice with okra. Still, I was looking for better options.
When I was checking out Viji’s space, I came across this recipe and modified to my taste. As I said I wasn’t keen on adding sugar and made this a salty one. I won’t say spicy as I added only 2 green chilies.
The rice is washed and soaked in orange juice. To make it even more healthy, carrot is blended along with orange juice. The spices and the green chilies give a good flavour to the rice.
I made this one for Sunday as it was going to be a vegetarian lunch. I made Soya Biryani, which is a favorite for all at home. And I can get away making one dish and a raitha.
As always things happen unexpectedly and I almost didn’t make this rice. However, I knew it will become really tough if I skip making it. So I made a small portion and all of us loved it. Much like the Kashmiri Pulao, this rice was so delicious. I was so tempted to make Kashmiri Pulao, which used to be a regular before my marriage.
The Nippo Rice Cooker that was so popular during the ’90s period had this recipe in the recipe book and Amma used to make it so often. It used to feature much on the dinner parties that my Parents used to host. We almost stopped making it when after my marriage when we realized Hubby Dear doesn’t like fruits or sweet in his rice.
I was hesitant this time too and also I was keen on Kadam Bhog & Kathal Biryani. So it will be made another day!
Orange Pulao is for O in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for O in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
PIN This for Later!
Step By Step Pictures for making Orange Pulao
Orange Pulao | How to make Orange Pulao
1 cup Basmati Rice
1 cup Orange Juice (fresh)
1/2 cup Carrot
1 cup Coconut Milk
1/2 tsp Garam Masala
2 tsp Ghee
2 Bay leaves
Handful Mint Leaves
2 Green Chillies
Few Cashew Nuts
Peel the orange and take in a blender along with the carrot. Blend to extract juice and run through a sieve to remove the pith.
Wash and soak the rice for 20 mins.
In a nonstick pan, heat ghee and roast the raisins and nuts. Keep it aside.
In the same pan, saute the whole spices for a few minutes, then add slit green chilies, mint leaves.
Add drained rice, and saute well. Add the orange juice along with coconut milk.
Simmer and cook till done. This takes about 15 mins. The last few minutes can be cooked over a pan for the rice to settle down well.
Fluff the rice before serving.
Garnish with raisins and roasted nuts.
Orange Pulao | How to make Orange Pulao
For the Rice
- 1 cup Basmati Rice
- 1 cup Orange Juice fresh
- 1/2 cup Carrot
- 1 cup Coconut Milk
- 1/2 tsp Garam Masala
- 2 tsp Ghee
- 1 Cinnamon
- 2 Cloves
- 2 Bay leaf
- 2 Green Chillies
- Handful Mint leaves
- Few Cashew Nuts
- Few Raisins
- Few Almonds
- Peel the orange and take in a blender along with the carrot. Blend to extract juice and run through a sieve to remove the pith.
- Wash and soak the rice for 20 mins.
- In a nonstick pan, heat ghee and roast the raisins and nuts. Keep it aside.
- In the same pan, saute the whole spices for a few minutes, then add slit green chilies, mint leaves.
- Add drained rice, and saute well. Add the orange juice along with coconut milk.
- Simmer and cook till done. This takes about 15 mins. The last few minutes can be cooked over a pan for the rice to settle down well.
- Fluff the rice before serving.
- Garnish with raisins and roasted nuts.