Rice plays an important role in the Indian cuisine. This Navratan Pulao is a very popular recipe. This recipe attempts to bring the exotic authentic Nawabi cuisine to your table. . This Mughlai recipe is my favorite one. It is very colorful and attractive and also it tastes great and superb.
Preparation Time 10 Minutes
Cooking Time 20-30 Minutes
Long grain White Basmati 2 cups
Butter / Ghee 2 Tbsp.
Finely chopped Paneer 2 Tbsp.
Saffron 2 Pinches
Salt To Taste.
Ginger paste 1 Tsp.
Water 2 ½ cups- 3 cups
Green Peas ½ cup
Peeled and diced Carrot ½ cup
Diced Green Capsicum ½ no
Diced Yellow Capsicum ½ no
Diced Red capsicum ½ no
Chopped Green Beans ¼ cup
Bay leaves 2 no.
Fennel seeds (Sombhu) ½ Tsp,.
Cinnamon stick 1 no.
Crushed Cloves 4 no
Crushed Green Cardamom 4 no
Crushed Black Cardamom 1 no.
Crushed Black Pepper 1/2 Tsp.
Cashew nuts 1 Tbsp
Roasted& chopped almonds 1 Tbsp
Raisins 1 Tbsp
Finely chopped Mint Leaves 2 Tbsp.
Finely chopped Cilantro leaves 1 Tbsp.
How to make Navratan Pulao:
- Wash and soak the rice in water for 30 minutes. Drain and set aside.
- Meanwhile gently crush the saffron strands and soak them in a tablespoon of warm milk.
- Now heat the butter / Ghee in a pan, once hot, add the Fennel seeds and once they crackle, add all other spices.
- Once the spices turn a light brown, add the ginger paste fry for a minute. stirring continuously. Lower the stove heat now.
- Add the prepared vegetables to the pan and cook them at high heat for 2-4 minutes till all the water evaporate, while tossing them frequently.
- Now add the rice and cook while constantly tossing and stirring for about 3 minutes. All the water will have evaporated by this time and the rice and the vegetables should be coated with the spice mix and start looking dry.
- Add the salt, the saffron and 3 cups of warm water; stir everything together, and let it cook at medium to high heat for about 8 minutes or until all the water from the top has evaporated.
- Make sure your rice don’t get overcooked. When rice is cooled enough, carefully fluff with fork or spatula to separate them.
- Now heat 1 tsp of ghee in a pan, fry all the nuts and add to the pulao/
- Now decorated with Mint and Coriander leaves.
- Serve Hot with salads and Raitha.
- Alternatively, you may do the sauteing part in a frying pan and transfer the contents to an electric rice cooker to make your Pulao.
- The amount of water mentioned here is for Royal Basmathi rice. The quantity may vary depending on the quality of the rice and the age of the rice.