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Narangi Ni Chawal

Narangi Ni Chawal


Orange rice


Prep Time45 minutes


  • 250 g rice, washed, soaked in water for 20 minutes, drained
  • 2 oranges (narangi), cut in half
  • 1⁄4 g saffron (zafran), pounded, mixed with 0,25 cup hot milk
  • 30 ml refined oil
  • 120 g onions, sliced
  • 6 cloves (laung)
  • 2 bay leaves (feypatta)
  • 1 grated rind and juice of lemon (nimbu)
  • 2 g black cumin (shah jeera) seeds


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 the drained rice and bring back to the boil. Reduce heat and boil for a further 5-6 minutes, until the rice is 3/4 cooked, Drain the rice and mix half of it with the saffron milk.
3. Heat the oil in a pan; add the onions, cloves, and bay leaves. Saute until the 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 the lemon rind and half of the fried onions and spices. Add Vi tsp salt and then the saffron rice. Add the 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 0,5 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 and serve.