🍊 কমলা পোলাও | Orange Rice Pilaf for celebratory days!
A big bag of Oranges were brought in because one day I suddenly remembered the Orange Rice Pilaf that my Nani (Grandma) made for us once. This is a simple rice pilaf supremely flavoured with season’s fresh oranges. The citrusy burst of the Orange Rice makes it a perfect accompaniment to gravy based Indian side dishes.
A quick call to my ‘Nani’ and she recollected the recipe of this dish, which I had, almost a decade back at her place. It is amazing how they can always remember the exact recipes, every time upon being asked! Then all we had to do was juice the oranges and start with this quick and easy rice dish.
This Orange juice rice Pulao is one of those recipes that uses minimum ingredients but offer maximum gastronomic satisfaction!
It is perfect for those special occasions when you are expecting a bevy of guests and need to cook something special. I particularly prefer these type of recipes on festivals like Bengali Nobo Borsho or Poila Boishakh.
Ingredients for Orange Rice recipe:
- Orange Juice: This orange rice recipe calls for freshly squeezed orange juice. Sieve the juice to get rid of the pulp. It should be smooth juice in which the rice would be cooked with handful of nuts & raisins.
- Rice: You can use any variety of flavourful rice. Here I have used Basmati Rice, but you may also use Gobindobhog Rice as well.
- Nuts: Use cashew kernels for some crunch in this pulao recipe. In case you are allergic to nuts, avoid it.
- Ghee: Ghee or clarified butter imparts a delicate flavour to this recipe. In case you are looking for a vegan version of orange rice, you may use refined sunflower oil, instead. For low fat version as well, you may replace ghee with olive oil or refined oil.
- Spices: You may use dried bay leaves and green cardamom in this recipe. My Orange Rice recipe video shows how to add spices int his recipe.
You can actually have a delightful Poila Boishak Menu including this fragrant Pulao rice dish. Pair this Indian pulao recipe with the following side dishes:
- Basanti Pulao
- Chicken Rezala,
- Chicken Curry
- Chicken Butter Masala
- Mutton Kosha
- Niramish Aloo’r Dum
- Niramish Mangsho
- Chicken Khada Masala
This Orange Pilaf or Orange Pulao is one of those recipes that uses minimum ingredients but offer maximum gastronomic satisfaction!
It is perfect for those special occasions when you are expecting a bevy of guests and need to cook something special
- 2 cups Basmati Rice Washed and drained
- 3 cups Orange Juice Freshly pressed
- 1 cup Water
- 2 tbsp Ghee Use Neutral Oil if Vegan
- 1/4 cup Cashew Nuts
- 1/4 cup Raisins
- 2 tbsp Sugar
- Salt to Taste
Heat Ghee (or, Oil) and fry the cashews and raisins till the nuts turn golden. Take them out and keep them aside.
Now, add the rice in the ghee (or, oil) and fry them till they become fragrant. That would take somewhere around 5-6 minutes on medium heat.
Now, add the Orange Juice and water and give it a stir. Add the sugar and salt and let it simmer with its lid on.
Once the water has been absorbed completely and the rice has been cooked completely, add the fried cashew nuts and raisins and give the rice a gentle stir using a fork or chopsticks. Serve hot.
Remember the proportion of Orange Rice would be always one cup less than double the amount of Rice used in the recipe. So,
- For 4 cups rice, Orange Juice would be 4×2=8 minus 1 cup. i.e. 7 cups of Orange Juice.
- For 5 cups rice, it would be 5X2=10 minus 1 cup. i.e. 9 cups of Orange Juice
1 cup of Water is fixed.
Pint this Orange Pulao recipe for later!