Narangi Ni Chawal (Orange rice)

Narangi Ni Chawal (Orange rice)

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Servings: 4
Calories: 349


  • 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 Vegetable oil
  • 4 oz Onions sliced
  • 6 Cloves laung
  • 2 Bay leaves tej patta
  • 1 tsp Black cumin shahijeera seeds
  • 1 Grated rind and juice of lemon nimbu


  • 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.
  • 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.
  • 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.
  • 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.
  • Make a few holes down through the rice and sprinkle the lemon and orange juice and another 1/2 tsp of salt.
Calories: 349 kcal
Carbohydrates: 65 g
Protein: 6 g
Fat: 8g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 10 mg
Potassium: 295 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 166 IU
Vitamin C: 51 mg
Calcium: 72 mg
Iron: 1 mg
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