Navratan Pulao
Navratan Pulav is a fragrant Indian rice dish featuring a blend of nine assorted ingredients, symbolizing nine gems. It includes vegetables, nuts, and fruits cooked with aromatic spices like cloves and cardamom. The result is a colorful and flavorful delicacy, perfect for special occasions and festivities.
Ingredients |
Quantity |
Basmati rice |
1 cup |
Water |
2 cups |
Onion, thinly sliced |
1 |
Carrot, diced |
1 |
Green peas |
1/2 cup |
Cauliflower florets |
1/2 cup |
Green beans, chopped |
1/2 cup |
Cashews |
1/4 cup |
Raisins |
1/4 cup |
Ghee (clarified butter) |
2 tablespoons |
Cumin seeds |
1 teaspoon |
Whole cloves |
4-5 |
Whole black peppercorns |
4-5 |
Green cardamom pods |
2-3 |
Salt |
To taste |
Saffron strands (optional) |
A pinch |
Warm milk (if using saffron) |
2 tablespoons |
Method Of Preparation
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes. Drain and set aside.
- If using saffron, soak the saffron strands in warm milk and set aside.
- Heat ghee in a large pan or pot over medium heat. Add the cumin seeds, cloves, black peppercorns, and green cardamom pods. Sauté until fragrant, about 1 minute.
- Add the sliced onion and sauté until golden brown.
- Add the diced carrot, green peas, cauliflower florets, and green beans to the pan. Sauté for 2-3 minutes until the vegetables are slightly tender.
- Add the soaked and drained rice to the pan. Stir gently to combine with the vegetables.
- Pour the water into the pan. Add salt to taste. If using saffron, pour the saffron-infused milk over the rice.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the rice cook for 15-20 minutes, or until the rice is cooked through and the water is absorbed.
- In a separate small pan, lightly roast the cashews until golden brown.
- Once the rice is cooked, fluff it gently with a fork. Garnish with roasted cashews and raisins.
- Serve the Navratan Pulav hot with yogurt, raita, or your favorite curry.