• Overview
  • Ingredients
  • Directions
  • Reviews

Narangi Chawal

Narangi Chawal is a kashmiri dish. With  the layer of fried potato and yogurt mixture, it become delicious to eat.

Ingredient

  • 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
  • 6 Cloves
  • 2 Bay Leaves.
  • 1 grated Rind and juice of Lemon
  • 2 g Caraway Seed (Shahi Jeera)

Direction

  • 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.
  • 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
  • 6 Cloves
  • 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.

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