Navratan Pulao

Navratan Pulao is a colorful pulao made from fresh vegetables, fruits and nuts with mild spice. Apart from awesome taste and flavor, this navratan pulao is a colorful treat for your eyes too. It goes well either with coconut chicken curry or vegetable coconut korma.

Navratan Pulao

Furthermore, I would like to give some of my suggestions for making tasty Navratan Pulao. Firstly, wash and soak 1 cup of basmati rice for 30 mins and in the electric cooker or in a pan until cooked through. Secondly, don’t stirfry the paneer cubes for a long time as they become rubbery. Just 1 to 2 mins are enough to roast. Then roast the veggies one by one in the order I have mentioned until they are slightly browned and crunchy. While roasting, add some oil if needed.

Finally, try to add all the veggies, fruits and nuts for a tasty navratan pulao. No worries if you don’t have some of these items. But the basic veggies, fruits and nuts (carrot, peas, potato, paneer, pineapple or apple, pomegranate seeds, cashews almonds and raisins) are a must. Navratan means nine natural stones which are believed to bring good luck. So try to add 9 kinds of veggies, fruits and nuts to this pulao.

You may also like Navratan Korma.

Navratan Pulao 2018-04-14 03:41:32

Navratan Pulao is a colorful pulao made from fresh vegetables, fruits and nuts with mild spice. Apart from awesome taste and flavor this navratan pulao is colorful treat for your eyes. It goes well either with coconut chicken curry or vegetable coconut korma.                             Print

Ingredients

1. Basmati Rice -2 cups, cooked
2. Paneer Cubes -1/2 cup
3. Green Peas -1/2 cup
4. Cauliflower florets -1/2 cup
5. Carrot -1
6. French beans -5 nos
7. Small sized Potato -1
8. Ghee - 2 tsp
9. Oil -3 tbsp, divided
10. Cashews - 10
11. Almonds -10
12. Pistachios -10
13. Raisins -15
14. Salt to taste
15. Pepper powder -1/4 tsp
16. Lemon juice -2 tsp          To temper
17. Cumin seeds -1/2 tsp
18. Bayleaf -1/2
19. Cloves -4
20. Green cardamom -2
21. Cinnamon stick -1 inch
22. Green chilies -2, slitted
23. One handful mint leaves
24. 1 inch ginger, grated or julienned          For Garnishing
25. Pineapple slices -1/4 cup
26. Apple slices -1/4 cup
27. Pomegranate seeds -2 tbsp          Preparations
28. Firstly, wash, peel and then chop the potatoes in small chunks.
29. Secondly, cut the carrot and french beans into 2 inch pieces.
30. Finally, blanch the cauliflower florets in hot water.
31. Meanwhile, heat 2 tbsp of olive oil in a pan over medium heat.
32. When the oil heats, fry cashews until lbrowned.
33. Then add almonds and pistachios as well and fry for a minute  and then add raisins and fry until they puffed.
34. Transfer them to a plate for further use.
35. In the same pan, add paneer cubes and fry until slightly browned and transfer to the plate.
36. Then add potatoes and cauliflower florets, roast till they get slightly brown.
37. Also add all the veggies and roast until crunchy.
38. Then add some salt and pepper and give a good stir and transfer them  to the plate for further use.
39. Now heat a pan with remaining oil and ghee, when the oil heats, fry cumin seeds and then add bayleaf, cloves, cardamoms and cinnamon stick until spluttering.
40. Then add green chilies, ginger julienne and mint leaves, fry for a while.
41. Then add cooked rice, salt, lemon juice, roasted veggies, paneer and roasted dry fruits.
42. Mix everything well until combined. Switch off the heat and transfer it to the serving plate.
43. Finally, garnish it with some pineapple slices, apple slices and pomegranate seeds.
44. Now tasty Navratan Pulao is ready to eat.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Navratan Pulao

Serves 1
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

• 2 cups, cooked Basmati Rice
• 1/2 cup Paneer Cubes
• 1/2 cup Green Peas
• 1/2 cup Cauliflower florets
• 1 Carrot
• 5 nos French beans
• 1 Small sized Potato
• 2 tsp Ghee
• 3 tbsp, divided Oil
• 10 Cashews
• 10 Almonds
• 10 Pistachios
• 15 Raisins
• to taste Salt
• 1/4 tsp Pepper powder
• 2 tsp Lemon juice
• 1/2 tsp Cumin seeds
• 1/2 Bayleaf
• 4 Cloves
• 2 Green cardamom
• 1 inch Cinnamon stick
• 2, slitted Green chilies
• One handful Mint leaves
• 1 inch, grated or julienned Ginger
• 1/4 cup Pineapple slices
• 1/4 cup Apple slices
• 2 tbsp Pomegranate seeds

Instructions

• Firstly, wash, peel and then chop the potatoes in small chunks.
• Secondly, cut the carrot and french beans into 2 inch pieces.
• Finally, blanch the cauliflower florets in hot water.
• Meanwhile, heat 2 tbsp of olive oil in a pan over medium heat.
• When the oil heats, fry cashews until lbrowned.
• Then add almonds and pistachios as well and fry for a minute and then add raisins and fry until they puffed.
• Transfer them to a plate for further use.
• In the same pan, add paneer cubes and fry until slightly browned and transfer to the plate.
• Then add potatoes and cauliflower florets, roast till they get slightly brown.
• Also add all the veggies and roast until crunchy.
• Then add some salt and pepper and give a good stir and transfer them to the plate for further use.
• Now heat a pan with remaining oil and ghee, when the oil heats, fry cumin seeds and then add bayleaf, cloves, cardamoms and cinnamon stick until spluttering.
• Then add green chilies, ginger julienne and mint leaves, fry for a while.
• Then add cooked rice, salt, lemon juice, roasted veggies, paneer and roasted dry fruits.
• Mix everything well until combined. Switch off the heat and transfer it to the serving plate.
• Finally, garnish it with some pineapple slices, apple slices and pomegranate seeds.
• Now tasty Navratan Pulao is ready to eat.

By Santhi Therese
The Indian Claypot