Orange Polao

Ingredients

• 930 g Rice (Approximately 1 seer. Use a good long-grain or basmati-style rice. Rinse well before use.)
• 465 g Peeled oranges (Approximately ½ seer. Peel and separate into segments, removing any pith or seeds.)
• 465 ml Orange juice (Approximately ½ seer. Freshly squeezed is ideal.)
• 233 g Ghee (Approximately 1 powa (about 233 g). Used in portions across the recipe: some for frying raisins, ½ powa (approx. 116 g) for frying spices and rice, and ½ powa (approx. 116 g) added hot later.)
• 58 g Sugar (Approximately ½ powa.)
• 0.73 g Cloves (Approximately 1/16 tola. Use whole cloves.)
• 1.46 g Cinnamon (Approximately ⅛ tola. Use whole cinnamon sticks.)
• 1.46 g Cardamom (Approximately ⅛ tola. Use whole green cardamom pods.)
• 58 g Almonds (Approximately ½ powa. Peel and cut into pieces before frying.)
• 58 g Pistachios (Approximately 1 chhatak. Peel and cut into pieces before frying.)
• 58 g Raisins (Approximately ½ powa. Wash thoroughly before frying.)
• 2.92 g Saffron (Approximately ¼ tola. Added with the orange juice and water.)
• 58 g Condensed milk (Approximately ½ powa. Added when the rice is half-cooked.)
• 11.66 g Salt (Approximately 1 tola. Added with the liquids.)
• 930 ml Water (Approximately 1 seer. Use hot water when adding to the rice.)

Instructions

1. 1Wash the raisins thoroughly under cold running water and pat them dry with a clean cloth or paper towel. Place a heavy-bottomed pot or deep saucepan over medium heat and add a small amount of ghee (roughly 1–2 tablespoons from your total ghee quantity). Once the ghee is hot and shimmering, add the raisins. Fry them, stirring frequently, until they puff up and turn golden brown — this will take about 2–3 minutes. Watch them carefully, as they brown quickly. Remove them with a slotted spoon and set aside on a plate.
2. 2In the same pot with the remaining ghee from step 1, add the peeled and roughly chopped almonds and pistachios. Fry over medium heat, stirring frequently, until they turn lightly golden — about 3–4 minutes. Do not let them burn. Remove with a slotted spoon and set aside on the same plate as the raisins. Keep the pot on the heat for the next step.
3. 3Add approximately ½ powa (about 116 g) of fresh ghee to the same pot and place over medium-low heat. Once the ghee has melted and is warm, add the whole cloves, whole cinnamon sticks, and whole green cardamom pods. Fry gently, stirring, until the spices become fragrant and you can clearly smell their aroma — about 2 minutes. Do not let the spices burn; keep the heat low.
4. 4Add the rinsed rice directly to the pot with the fragrant spiced ghee. Stir constantly over low heat, ensuring every grain is coated in ghee and comes into contact with the hot surface. Continue stirring for about 4–5 minutes, until the rice begins to look slightly opaque and you can hear a gentle sizzling. This toasting step helps the grains cook separately and absorb flavour. Do not let the rice colour or brown.
5. 5Combine the orange juice and hot water in a jug or bowl. Crumble the saffron strands between your fingers into the liquid so they begin to dissolve and release their colour. Gradually pour this liquid mixture into the pot with the rice, a little at a time, stirring gently as you go. Add the salt. Once all the liquid has been added, stir to combine, then increase the heat to medium and bring to a boil. Once boiling, reduce the heat to low, place a tight-fitting lid on the pot, and allow to cook covered until the rice is half-cooked — about 8–10 minutes. The grains should still have a firm bite in the centre at this point.
6. 6Remove the lid carefully (watch out for steam). Add the reserved fried raisins, fried almonds, and fried pistachios to the pot. Add the condensed milk, sugar, and peeled orange segments. Heat the remaining ½ powa (about 116 g) of ghee in a small pan or microwave until hot, then drizzle it over the rice mixture. Gently stir the entire mixture to distribute all the additions evenly without breaking the orange segments or crushing the grains.
7. 7Replace the lid firmly on the pot, reduce the heat to the lowest possible setting, and allow the polao to simmer gently until the rice is completely cooked through and the liquid has thickened to a rich, coating consistency — approximately 15–20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice evenly. Once the rice is fully tender and the juices are thick (not watery), remove the pot from the heat. Let it rest, still covered, for 5 minutes before serving.