This article was last updated on April 16, 2022
1 cup basmati rice
4 medium sized carrots
1 cup orange juice
Salt to taste
8 tsp oil/ghee
1 tsp ginger garlic paste
1 big onion sliced lengthwise
½ tsp saunf (sombu)
5 curry patta
5 strands saffron
2 pinches orange color
fried cashewnuts, coriander leaves, small orange pieces for garnishing
Wash the basmati rice just once and drain for 10 mins
Heat oil/ghee in pressure pan/cooker directly.
Fry the cashewnuts first and set aside
Add elaichi followed by saunf and patta.Fry for few seconds.
Add the ginger garlic paste. Fry and after a min add the sliced onion.
When the onion turns pinkish and aroma comes add carrot and fry for 4-5 mins.
Now add the rice and mix well till everything blends and the rice gets coated with oil/ghee.
Add the orange juice and 1 cup water.Keep gas in high and when it starts boiling add salt and close lid.
Immediately put the weight, simmer gas and switch off the gas exactly after 12 mins.
Note that the timing and the simmering of gas with the weight put immly is most important.
Open the lid only after ½ hour after all the steam has subsided.
everything gently and garnish
Ready to serve.