Orange Pulao | Orange Pulav | Orange rice is a rich and exotic kids-friendly pulao prepared with nuts and raisins No onion, no garlic pilaf is easy to make. Perfect for a dinner party, kids lunchbox
HOW LONG SHOULD I SOAK RICE?
I generally soak rice for about 10 minutes. Adjust the soaking time according to the variety of rice you use. Soaking in hot water helps For quick version
CAN I COOK orange zafrani PULAO IN THE instant pot?
Skip soaking. Close the IP with the valve in the sealing position and cook in manual mode for 4 minutes. Do Natural pressure release
CAN I COOK orange SAFFRON PULAO IN OIL?
Yes, using Ghee is optional but it gives a good flavor to the pulav. You can use oil for cooking and add a few drops of ghee for aroma. you can also use Vegan butter for vegan Zarda pulao
Will, it taste sweet?
Though we add raisins pulao won’t taste sweet. For a sweet tooth, you can increase sugar.
Can I add onion/ garlic?
Yes, you can saute and add onion/garlic.
Can I add coconut?
Yes, can saute coconut/ dry coconut and prepare Zafrani pulao.
Orange juice
Freshly squeezed no-pulp orange juice tastes best. If you are using store-bought juice, make sure you use no added sugar, no pulp juice without preservatives
INSTANT POT RECIPES IN TMF
VARIETY RICE RECIPES IN TMF
Dry fruits and nuts recipe
Ghee
Ingredients
Soak rice
1/2 cup Basmati rice
Orange pulav
1 tablespoon roasted pistachios A few strands of saffron 1 tablespoon raisins 5 cashews 1 tablespoon sliced roasted almond Cinnamon small piece 1 cardamom Salt 1 cloves 1/2 teaspoon Biryani masala Mint leaves Coriander leaves 1/8 teaspoon turmeric powder 1 Green chilli Pinch of saffron 1 tablespoon ghee
How to make orange pulao with step-by-step pictures
Wash and soak rice with enough water and keep it aside
add ghee and heat the cooker
Furthermore add cashews, raisins, roasted pista, and sliced almonds; saute till nuts turn golden brown
transfer the sauteed dry fruits aside Add cloves, cardamom, cinnamon and biryani masala; roast well
Furthermore add rice, salt, sugar, orange juice, water, saffron, green chilli, salt, and a pinch of turmeric powder; mix well and bring to boil
Add coriander leaves and mint leaves; mix well and make sure nothing is stuck to the pan
Pressure cook for 2 whistles; natural pressure release
Gently open the lid and fluff the rice
Add sauteed dry nuts. Transfer to a Plate and fluff rice
