Narangi Chawal is a kashmiri dish. With the layer of fried potato and yogurt mixture, it become delicious to eat.
250 g Rice, washed, soaked in water for 20 minutes, drained
2 Oranges (Narangi), cut in half
1⁄4 g Saffron , pounded, mixed with 0,25 cup hot Milk
30 ml Refined Oil
120 g Onions, sliced
2 Bay Leaves.
1 grated Rind and juice of Lemon
2 g Caraway Seed (Shahi Jeera)
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 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.
Heat the oil in a pan; add the onions, cloves, and bay leaves. Sauté until the 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 the lemon rind and half of the fried onions and spices. Add 1 tsp. salt and then the saffron rice. Add the shredded orange peel and the remaining onions.
Make a few holes down through the rice and sprinkle the lemon and orange juice and another 0, 5 tsp. of salt.
Cover the rice with a moist paper towel and a tight lid. Cook on very low heat for 10 minutes. Mix carefully and serve.
This royal Mughlai dessert is primarily made of bread and milk. The name itself speaks of its regality. When garnished with raisins and almond slivers, the very sight of it is enough to make your mouth water.