Navratna Pulao

Rice Recipes

Navratna Pulao - Nine 'jewels' or items that are combined with the rice thus name

- 2 cups (360 gm) Rice, long grained,
washed, soaked for 1½ hour
- 1 tbsp (15 gm) Ghee (clarified)
- 1 tsp Cumin (zeera seeds)
- ½ cup (100 gm) Onions, sliced fine
- ½ cup (250 gm) Green peas
- 1 cup Potato, peeled, and cubed
to match peas
- ½ cup Paneer (cottage cheese)
cubed to match peas
- ½ cup Carrot, cubed to match peas
- ½ cup Mushrooms, finely chopped
- ½ cup (50 gm) Kaju (cashewnuts)
halved and roasted
- ½ cup (50 gm) Almonds, dry rosted
- ½ cup (25 gm) Makhana (lotus seeds)
- ¼ cup (30 gm) Kishmish (raisins)
- ½ cup (125 gm) Tomato puree
- 1½ tsp Salt
- ½ tsp Garam masala
- 3 ½ cups Hot water
- 1 tsp Kewra (vetivier)


1.Mix 1½ tsp ghee and zeera in a deep dish. Cook covered at HI for 1 minute.
2.Add onions and cook uncovered at HI for 10 minutes, stirring once, till brown.
3.Add the potato, paneer, and 1½ tsp ghee. Mix it well and cook covered at HI for 5 minutes, stirring once.
4.Mix in the peas, carrot, mushrooms, kaju, badaam, makhana and kishmish. Cook covered at 70 % for 5 minutes.
5.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.
6.Stir in the kewra and cook covered at 30% for 5 minutes. Serve immediately.