Kesariya - Orange Pilaf
by damyantiben
29 Nov 2013
This recipe has been viewed 7414 times
Originally pilaf or pilav, plov, palao, polu and pulaw is a staple food and a national dish in afghan, uzbek, tajik, and bukharan jewish cuisines. Here is the vegetarian, aromatic and healthy pilaf for your loved ones.
Kesariya - Orange Pilaf recipe - How to make Kesariya - Orange Pilaf
Preparation Time: Cooking Time: Total Time:
Makes 1 serving
2 cups basmati rice (chawal)
1 tbsp orange peel zest
1 cup orange juice
1 bayleaf (tejpatta)
salt to taste
1 1/2 tbsp ghee
2 tsp cumin seeds (jeera)
2 whole red chillies
2 tbsp cashewnuts (kaju)
2 tsp raisins (kismis)
2 tbsp green garlic (lehsun) , finely chopped
1/4 cup finely chopped spring onions whites and green
1/2 cup orange segments peeled and cleaned
1/2 cup carrot chopped
1/2 cup yellow capsicum , chopped
For Garnish
saffron (kesar) strands strands
To Serve
kabuli chana (white chick peas) or or raita
Method
- Method
- Soak the basmati rice in water for half an hour.
- In a broad pan add 3 cups water and bring to a boil, add bayleaf and rice. When the rice is half cooked, add orange zest, orange juice, carrots and salt. Add more water if required and cook. Each grain of the cooked rice should be separate.
- In a small kadhai or vagariyo heat ghee, add whole spices, vegetables, nuts, and saute. Add this to the cooked rice and mix well.
- Cover and keep aside for a sometime.
- Garnish with kesar strands and orange segments.
- Serve hot with chole.
Outbrain