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30 June 2014,14:36 by
J.Sujatha

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ORANGE AND SAFFRON PILAF

Serves :
4

Preparation Time :
2 hours

Cooking Time :
50 minutes

Preparation Method :

  • Soak the brown rice in water for 2 hours. Drain and set aside.
  • Thinly pare the rind from two of the oranges and cut it into thin strips.
  • Boil the orange rind strips in water for 1 minute, drain and set aside.
  • Cut all the oranges in half. Extract the juice from all the oranges and reserve eight of the empty halves for serving.
  • Dissolve the saffron in the milk.
  • Heat a non-stick pan. Add the cinnamon, cloves and green cardamoms and fry for 1 minute.
  • Add the drained rice and saute for 1 minute.
  • Add the orange juice and  water to the rice. Add the sea salt, crushed black peppercorns and orange rind and stir once.
  • Add the dissolved saffron and stir once.
  • Cover tightly and cook on a medium heat until done: about 40 minutes. Serve the rice in the reserved orange halves.

INGREDIENTS

  • 500 grams brown basmati rice
  • 10 medium oranges
  • A few saffron strands
  • 2 tablespoon skimmed milk
  • 5cm stick cinnamon
  • 4 cloves
  • 4 green cardamom pods
  • 1 teaspoon sea salt
  • 10  black peppercorns, coarsely crushed

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