Narangi pulao – orange and pistachio pulao


First published in 2019
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Wash the rice in cold running water until the water runs clear. Soak the rice in fresh cold water and set aside for at least 2 hours, and soak the pistachios in cold water for 1 hour in a bowl
Heat the ghee (or unsalted butter) in a pan and add the cardamom, cinnamon, cloves and bay leaf and stir-fry for a few seconds, then remove and set aside on a plate. Try to ensure you leave as much ghee (or unsalted butter) as possible in the pan. Boil 600ml of water in a kettle and keep it ready
Drain the pistachios and dry on kitchen paper. Add the pistachios to the ghee (in which the spices were fried earlier), cook for a few seconds then remove with a slotted spoon and set aside
Add the chopped onion to the pan and cook until caramelised and golden brown. Carefully add the boiled water, followed by the fried spices and the rind of one of the oranges (these can be large strips). Remove from the heat straight after, as you do not want the water to boil again just yet
Drain the soaked rice and briefly spread on kitchen paper to remove the excess liquid (do not squeeze the rice as this will break the grains). Juice one of the oranges and cut the other into segments for garnishing
Add the rice to the pan of hot water followed by the salt. Bring back to the boil and cook uncovered over a medium-high heat until almost all the water has been absorbed (about 4 minutes)
Lower the heat, cover the pan and cook for a further five minutes
To serve, gently stir in the orange juice and decorate the rice with orange segments and pistachios
First published in 2019
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