Coconut Flavoured Orange Pulav – Food Experiment

by on April 1, 2013

Inspired by the Orange Poha which is one of our favourite breakfast dishes, I felt like experimenting with some oranges, fresh from the market. The idea of a pulav has been lingering in my mind ever since the Orange Poha. A peep into the fridge showed some leftover coconut milk from the morning. The result was this recipe, a pulav with flavours of orange juice and coconut milk. The end result was exotic and delicious, yet subtle. I took care that the other dishes on the table were not ones with sharp contrasting flavours.

 

Coconut flavoured Orange Pulav

Ingridents:

  • Basmatic rice – 1 cup
  • Orange juice – 2 cups
  • Coconut milk – 1/2 cup
  • Onion – 1, julienned
  • Ginger – 1 inch piece, julienned
  • Peppercorns – 7-8
  • Bay leaves, cinnamon and cloves – 2 each
  • Oil – 1-2 tbsp
  • Chopped spring onion (only leaves) or coriander leaves – 1/4 cup, for garnishing

Method:

1) Wash the rice and set aside for 10 minutes. Drain the water completely.

2) Heat the oil in a pressure pan / cooker and add the bay leaves, cinnamon and cloves.

3) Add the peppercorns and as they begin to crackle, add the onions and ginger.

4) Saute until the onions change colour.

5) Now add the drained rice and gently saute for a few minutes. Add the orange juice and coconut milk and mix gently.

6) Place the lid and whistle and cook for up to one whistle.

7) Switch off the flame and allow the pressure to subside before opening the lid.

8) Transfer the pulav to a serving dish and garnish with the chopped spring onion leaves or coriander leaves. Serve hot.

 

P.S: I also added some orange rind into the pulav since I enjoy bitter-sweet flavours!

 

Hope you enjoyed this recipe. Click to read many more heartwarming tributes and recipes. Share a few lines about your favourite family recipe in the comment form below. The joy of documenting tribute recipes is an experience in itself. It connects generations.

 

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