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Home / Recipes / Orange scented Dry fruits Shahi Pulao

Photo of Orange scented Dry fruits Shahi Pulao by Sanjeeta KK at BetterButter
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Orange scented Dry fruits Shahi Pulao

Aug-12-2015
Sanjeeta KK
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Orange scented Dry fruits Shahi Pulao RECIPE

Packed with nuts, fresh fruits and infused with saffron and various Indian spices, this rice dish is perfect for party menu or for a holiday treat.

Recipe Tags

  • Veg
  • Dinner Party
  • Indian
  • Main Dish

Ingredients Serving: 4

  1. 1 cup Basmati rice
  2. 1 cup orange juice
  3. 1 cup warm water
  4. 1/2 cup assorted nuts and fruits
  5. 1 onion
  6. 2 tbsp Ghee or olive oil
  7. 1 tsp grated ginger
  8. 3 garlic pearls
  9. 3 green chilies
  10. 2 tbsp. warm milk
  11. 4-5 saffron strands
  12. 1 tbsp. sugar
  13. 1 tsp orange zest
  14. Few mint leaves
  15. salt to taste
  16. spices:- 2 cloves
  17. 2 green cardamom pods
  18. 1 star anise
  19. 1 small bay leaf

Instructions

  1. Wash the Basmati rice and soak it in clean water for 20 minutes or more.
  2. Soak saffron strands in warm milk for 10 minutes.
  3. Slice the onion finely and grate ginger. Slit the green chilies into two.
  4. Grate the peel of orange (for zest)and squeeze to take out the juice in a cup.
  5. Heat ghee or Olive oil in a large wok or kadai and quickly fry cashew nuts and almonds for a minute and take them out in a small bowl.
  6. Add cloves, cardamom pods, star anise and bay leaf in the same oil and sauté for a few seconds.
  7. Add sliced ginger, chopped garlic, slit green chilies and sauté for another minute
  8. Drain the water from the rice, add the rice, raisins, sugar and salt in the wok and combine lightly to coat each grain with ghee or oil.
  9. Pour warm water and orange juice in the wok, cover the wok with a lid and let it cook on medium heat 7-8 minutes.
  10. Add roasted cashew nuts, almonds and soaked saffron strands with milk in the wok, stir lightly and cover again.
  11. Cook for another 2-3 minutes or till the rice is cooked and water is absorbed completely.
  12. Garnish with chopped mint leaves, pineapple pieces and grated orange zest.
  13. Serve this flavorful pulao with yogurt raita or any Indian curry.

Reviews (5)  

How would you rate this recipe? Please add a star rating before submitting your review.

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pratibha singh
Jan-27-2018
pratibha singh   Jan-27-2018

Super nd yummmmy

sana Tungekar
Aug-12-2017
sana Tungekar   Aug-12-2017

Well put up

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