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Prep time
10 minutes
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Cook time
25 minutes
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Serves
6
Author Notes
Jorda is a sweet and fragrant rice-based dessert that is often found in Bangladeshi festive meals. You will find Jorda around for weddings or festive Eid celebratory meals.
Jorda, tends to be bright orange in color, through the addition of orange color. In my recipe, I double up the number of oranges used and used saffron to come up with a recipe that is a little more subdued in color but every bit as flavorful.
The oranges in this recipe are first zested and then peeled and coarsely chopped, with any seeds or white pithy parts removed.
My addition is just adding a smidge of coconut milk to add a touch of richness without cluttering the bright flavors of the recipe. This recipe can very easily be finished in the instant pot. For more details about the recipe, you can visit,
https://spicechronicles.com/jorda-sweet-rice-pilaf/#more-10995 —Rinku Bhattacharya /Spice Chronicles
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Ingredients
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1 cup
ghee
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1 cup
Basmati Rice
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zest and sections of two oranges
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1/2 cup
brown sugar
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few piece cinnamon (1 large stick broken)
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3
green cardamoms
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1
black cardamom
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1/3 cup
bay leaf
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1/2 teaspoon
saffron strands
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1/2 cup
coconut milk
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2 tablespoons
dark raisins or dried cranberries
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2 tablespoons
chopped nuts such as almonds and cashews
Directions
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Place a heavy bottomed pot with a tightfitting lid on the stove. Turn on medium head. Add in the ghee. Melt the ghee and stir the rice lightly to coat.
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Add in the orange zest and segments. Add in the sugar and stir well.
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Add in the cinnamon, black cardamom, green cardamom and the bay leaf with the saffron strands and coconut milk. Add in 1 and 1/2 cups of water and bring to a simmer.
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.Cover the pot, lower the heat and cook for 20 minutes. Turn off the heat and let the rice rest for 10 minutes. Remove the cover. Fluff the rice. Garnish with the nuts
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Serve this warm or chilled.
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