Navratna pulao is a non-spicy but fragrant and exquisite recipe for pulao. Whole spices are there, like green cardamom, cinnamon, cloves and bay leaves, which impart flavor rather than heat. There is no spicy chili, peppers and ginger or garlic, used in this recipe.
In fact, its flavor profile is somewhat on sweeter side, because of the use of nuts, raisins, cherries and saffron milk. And that's exactly how it should be, soft, rich, flavourful and mild taste.
Ingredients....
1 cup – Basmati rice
1 Cup Paneer cubes
Potato
Onion
Carrot
French beans
Peas
Cauliflower florets
Corn
6 Green chilly chopped
Nuts...
10 no. Cashew nuts
10 no. Raisins
10 no Cherries
10 no Sultana
Spices...
1 tsp Sahi jeera
1 Star anise
1 Javitri
4 Cloves
4 Cardamom
2 Bay leaf
Desi ghee
Water as required
Salt to taste
Rich products....
2 tbsp few Kesar strings soaked in milk.
2 Cup thick milk
Preparations.....
Cut all vegetables into cubes.
Fry paneer and keep aside.
Soak rice for 30 minutes and then drain out the water.
Boil water in a pan and add salt to taste, lemon juice and few drops of oil, now add the soaked rice to boiling water. When rice is cooked 90% drain the water.
Keep the cooked rice aside on a plate and spread to dry out excess water.
Heat ghee in a pot, add sahi jeera, all spices when smells relase, add onions and fry on medium-high heat till golden brown.
Add all nuts and vegetables, fry till colour change. Add a little salt and fry on high flame.
Now add the cooked rice, green chillie and salt to taste fry for a while add little water, now add fried paneer and one cup thick milk stir well when all done, add ghee on top, cover and cook for 10 to 15 minutes. Though rice is half done so be careful while cooking.
Nvratan pulao is ready to be served hot with any kind of side dish. Or with simple onion rayata.
