Jorda – Sweet Rice Pilaf
Saffron and Orange Scented Bengali Pilaf
This is a time of holidays and festivities. Mindful ones such as Yom Kippur. And, if you are Bengali like me chances are you are celebrating even if in your heart, Bijoya Dashami. The tenth day of the Durga Puja, that is celebrated with sweets to indicate the victory of good over evil. I made a quick and really flavorful version of Jorda. This is essentially a sweet rice pulao very popular in Bangladeshi tables. You will find versions that are bright orange in color. My version has all the delicate flavors of oranges and saffron.
What exactly is a Jorda?
Jorda is essentially a rice-based dessert/sweet rice, that is closer to a North Indian semolina sheera rather than a milky rice pudding. You can make this as elaborate as you would like. Loads of dry fruit, nuts, even things like khoya or solidified milk. Again, this version that I offer is my recipe from The Bengali Five Spice Chronicles. This and many other Bangladeshi recipes are included in the expanded edition. The reason is fairly simple, I wanted to make sure that this bigger and better version showcased the diversity of Bengali food further. My version is easier, somewhat more delicate and if I might add a little more refined.
Another rice dish, more on the savory side that is a family favorite is this Malaysian Style Yellow Rice.
How to make Jorda
You can make this in the instant pot or stovetop, almost the same way. As always, the stove top needs a little bit of watching around, but in either instance of the stovetop or the instant pot the results are festive and satisfying. A few familiar ingredients, nothing fancy gets you some mega elegant stuff. With the colors of saffron and notes of orange and cranberry this is also a great dish for a holiday table.
Sweet Orange and Saffron Scented Bengali Pilaf
Variations of the Baseline
Some variations worth noting before I send you off to make some glistening, delicate and fragrant Jorda is as follows.
- Make the same dish with just a smidge of sugar and some salt to double up as a festive pulao accompanying other savory dishes on your table.
- Add a whole load of nuts and dry fruits – pistachios, cashews and raisins they are all good.
- Add chopped pineapple along with the dried cranberries
A fragrant and festive orange and saffron scented rice dish.
How to Enjoy the Jorda
And then like with all my recipes, feel free to come up with a variation of your choice. We enjoyed this with this with an equally simple Broiled Thai Curry Fish. Perfect and happy to cobble something together after being out of commission for two days. It is also great with this orange scented salmon, to make for a very citrusy meal.
While this dish can be made ahead, it is best served warm or at room temperature.
A fragrant and festive rice dish, usually a part of a larger festive meal, served as dessert.
Ingredients
- 2 tablespoons clarified butter or ghee (see note)
- 1 cup of basmati rice
- Zest and chopped segments of 2 oranges
- 1/3 cup sugar
- 1 or 2 black cardamoms
- 1 bay leaf
- 1/3 cup coconut milk
- 1/2 teaspoon saffron strands
- 1 tablespoon dried cranberries or raisins
- Chopped nuts such as almonds or cashews to finish
Instructions
- Set the instant pot onto sauté mode. Add in the clarified butter or ghee (see note for vegan substitution)
- Add in the rice and stir lightly to coat the grains with the ghee.
- Add in the orange zest and segments. Add in the sugar.
- Add in the black cardamoms, bay leaf, coconut milk, saffron strands and the cranberries or raisins.
- Turn off the sauté mode and add in 3/4 cup of water.
- Set to rice mode and allow a natural release. Enjoy this warm or chilled.
Notes
To keep this dish vegan, you can use coconut oil instead of the ghee.
Stovetop Instructions
Continue the process as described above in a heavy bottomed pot. At the end, add in 1 and half cups of water instead of the 3/4 cup used for the instant pot. Bring to a simmer, cover and cook for 20 minutes. Turn off the heat and let the rice rest for 10 minutes before serving.
fahim
This Jorda recipe is a delightful and festive take on sweet rice pilaf! The combination of orange zest, segments, and saffron gives it a unique and aromatic flavor profile. The step-by-step instructions, along with the option for both instant pot and stovetop methods, make it accessible for all kinds of cooks. The inclusion of dried cranberries or raisins adds a burst of sweetness, and the suggestion for variations allows for personalization. Overall, a wonderful addition to any holiday table, and the pairing suggestions with other dishes make it even more enticing. Can’t wait to try it out and bring a taste of Bengali festivities to my own kitchen!