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Home    Recipes    Rice Varieties    Navratna Pulao

Navratna Pulao

Nine 'jewels' or items that are combined with the rice thus name
Recipe By : Niru Gupta
Type: Rice Varieties Serving: 4-6 Cooking Time: 30 minutes

Ingredients

  • 2 cups (360 gm) Rice, long grained,  washed, soaked for 1 hour
  • 1 tbsp (15 gm) Ghee (clarified)
  • 1 tsp Cumin (zeera seeds)
  • cup (100 gm) Onions, sliced fine
  • cup (250 gm) Green peas
  • 1 cup Potato, peeled, and cubed to match peas
  • cup Paneer (cottage cheese) cubed to match peas
  • cup Carrot, cubed to match peas
  • cup Mushrooms, finely chopped
  • cup (50 gm) Kaju (cashewnuts) halved and roasted
  • cup (50 gm) Almonds, dry rosted
  • cup (25 gm) Makhana (lotus seeds)
  • cup (30 gm) Kishmish (raisins)
  • cup (125 gm) Tomato puree
  • 1  tsp Salt
  •   tsp Garam masala
  • 3   cups Hot water
  • 1 tsp Kewra (vetivier)
 

Preparation

  • Mix 1 tsp ghee and zeera in a deep dish. Cook covered at HI for 1 minute.
  • Add onions and cook uncovered at HI for 10 minutes, stirring once, till brown.

  • Add the potato, paneer, and 1 tsp ghee. Mix it well and cook covered at HI for 5 minutes, stirring once.

  • Mix in the peas, carrot, mushrooms, kaju, badaam, makhana and kishmish. Cook covered at 70 % for 5 minutes.

  • Add rice (water drained), tomato pure, salt, garam masala and water. Stir and cook covered at HI for 10 minutes, then at 70% for 10 minutes.

  • Stir in the kewra and cook covered at 30% for 5 minutes. Serve immediately.

 
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Current Rating 3/5 (1 votes)
  
 
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