orange zest rice pulav

February 1, 2012

Basmati Rice-1 1/2 cup
Orange zest grated-1 tsp
Orange peel- 2 inch strip chopped finely
Onion- 1 medium sized sliced finely
Red Pepper-1/2 sliced finely
Peas-1 tbsp
Carrot- 1 medium sized grated
Ginger-1/2 inch grated
Cinnamon stick-1/2 inch
Cinnamon powder-1/2 tsp
Chopped almonds-1/2 tbsp
Ghee or butter-1 tbsp (coconut oil if you’re vegan)
Juice of 1/2 an orange
fistful of cashews and/or almonds

Wash the orange well and wipe it with a clean kitchen towel. Peel a thin strip of orange outer skin using a peeler and chop it finely, also finely grate 1 tsp of orange zest and set it aside.
Heat ghee in a pan, add cinnamon stick, grated ginger,almonds and onion, keep it in medium to low heat and fry it gently until the onion becomes transparent in colour. Now add the vegetables and stir for 2 to 3 minutes, finely add the zest and orange peel and nuts, stir well, immediately remove from heat.

Boil everything together until done.


adapted from this recipe


FANTASTIC! a great side dish. good flavor without overwhelming the main dishes. served it with sukha bateta nu shaak and some extra-spicy kadi pakora. the sweetness of the orange goes really well with ultra-spicy pakoras. served it to some highly visual people, who really loved the orange and red colors from the sweet pepper and carrots. i’ll be making this one again.

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