Orange Pulav

This is yet another treasure from mom's collection of Mallika Badrinath books. Mom is an expert in making this unique orange pulav and I tried my hand at it for the first time! It is neither too sweet nor spicy and hence will go with any spicy raita or gravy (rajma gravy would be my choice) This time I made this in the morning to pack for my lunch before starting to office and hence didn't have time for any gravy, so just made capsicum raita.

INGREDIENTS:

• Ripe oranges - 3
• Basmathi rice - 1 cup
• Onions - 2
• Green chillis - 4
• Giner garlic paste - 1 Tsp
• Fresh coconut, grated - 1/4 cup
• Bay leaf - 1
• Cinnamon stick - 1 inch piece
• Cardamoms - 2
• Orange red or Kesar colour - a pinch
• Ghee or oil - 3 Tbsp
• Salt - to taste
• Coriander leaves, finely chopped - for garnish
• Seedless green grapes - for garnish

METHOD:

1. Wash and soak rice for 10-15 mins
2. Cut onions length-wise and slit the green chillis
3. Extract coconut milk from the grated coconut and take juice from 2 oranges (keeping one aside for garnish). Strain to remove the seeds. (As I already said, I was in a hurry and hence put the grated coconut and oranges together in a juicer and extracted them together - mom's tip!!)
4. This orange juice and coconut milk mixture together should measure 2 cups
5. Heat ghee or oil in a pressure cooker and fry bay leaf, cinnamon stick, cardamoms, green chillis and then onion
6. Once the onions turn translucent, add the ginger-garlic paste and rice (drain the rice well after it is soaked for 10-15 mins). Fry for further 2 minutes
7. Boil the 2 cups of orange juice-coconut milk mixture. Add the required amount of salt at this stage to the liquid
8. Once it starts boiling, pour it over the rice and add the colour
9. Mix very gently and pressure cook for 10 mins. Remove from fire
10. Garnish as desired with green grapes, orange pieces, finely chopped coriander leaves and also fried cashewnuts if you wish to!
11. Enjoy the yummy orange pulav with any masala raita or spicy gravy