Komola pulao

SpeakingAloud Magazine’s komola pulao, or orange rice, cooks Basmati rice in freshly pressed orange juice and water. The selected ghee version includes cashews and raisins, with sugar and salt in the cooking liquid.

Oranges are juiced and the juice is passed through a sieve to remove the pulp. The recipe starts with washed, drained Basmati rice. Cashews and raisins fry in ghee until the nuts are golden, then are removed and held aside.

The rice is added to the same ghee and fried until fragrant. The smooth orange juice and water are stirred in, followed by sugar and salt. The rice simmers with its lid on until the liquid is absorbed.

The fried cashews and raisins return to the cooked rice. A fork is used for the selected gentle stirring step, and the pulao is served hot.

The source describes a mildly sweet, citrusy rice and suggests rich gravy dishes alongside it. Kosha mangsho is one suggested accompaniment to the orange rice.