1 1/4 cups (250 g) 9 oz Rice, washed, soaked in water for 20 minutes, drained
2 Oranges (narangi), cut in half
1/4 tsp Saffron (kesar), pounded, mixed with 1/4 cup hot milk
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, sliced
6 Cloves (laung)
2 Bay leaves (tej patta)
1 tsp (2 g) Black cumin (shahijeera) seeds
1 Grated rind and juice of lemon (nimbu)
2 Oranges (narangi), cut in half
1/4 tsp Saffron (kesar), pounded, mixed with 1/4 cup hot milk
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (120 g) 4 oz Onions, sliced
6 Cloves (laung)
2 Bay leaves (tej patta)
1 tsp (2 g) Black cumin (shahijeera) seeds
1 Grated rind and juice of lemon (nimbu)
method
1. Squeeze and collect the juice of the oranges. Remove the pulp and discard. Boil the skins in water for 5 minutes. Remove and cool. When cool remove the white pith and shred the skins finely. Keep aside.
2. Bring 3 It water to the boil. Add 3 tsp salt. Add drained rice and bring back to the boil. Reduce heat and boil for a further 5 - 6 minutes, until the rice is 3/4th cooked. Drain the rice and mix half of it with the saffron milk.
3. Heat oil in a pan; add onions, cloves, and bay leaves. Saute until onions are golden brown. Remove with a slotted spoon and drain the excess oil on paper towels.
4. Now in a large saucepan first add the oil then the plain rice. Sprinkle lemon rind and half of the fried onions and spices. Add 1/2 tsp salt and then saffron rice. Add shredded orange peel and the remaining onions.
5. Make a few holes down through the rice and sprinkle the lemon and orange juice and another 1/2 tsp of salt.
6. Cover the rice with a moist paper towel and a tight lid. Cook on very low heat for 10 minutes. Mix carefully.
2. Bring 3 It water to the boil. Add 3 tsp salt. Add drained rice and bring back to the boil. Reduce heat and boil for a further 5 - 6 minutes, until the rice is 3/4th cooked. Drain the rice and mix half of it with the saffron milk.
3. Heat oil in a pan; add onions, cloves, and bay leaves. Saute until onions are golden brown. Remove with a slotted spoon and drain the excess oil on paper towels.
4. Now in a large saucepan first add the oil then the plain rice. Sprinkle lemon rind and half of the fried onions and spices. Add 1/2 tsp salt and then saffron rice. Add shredded orange peel and the remaining onions.
5. Make a few holes down through the rice and sprinkle the lemon and orange juice and another 1/2 tsp of salt.
6. Cover the rice with a moist paper towel and a tight lid. Cook on very low heat for 10 minutes. Mix carefully.
serving amount
serves: 4
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