Navratana Pulao | How To Make Navratan Pulav

Navratana Pulao is a delicious mild pulao made with different vegetables, nuts and paneer cooked in a variety of whole spices. This makes a wonderful combination to pair with a creamy gravy.

Navratan means nine and it typically means we use 9 different vegetables, nuts and paneer. The highlight is that the mild spice and cooked in saffron makes this an excellent option to serve for a dinner party along with some creamy side dish.

Though we used to make this often during our parties, I have not come around clicking pictures for the blog. Guess it always happens when you are cooking for a crowd, clicking pictures becomes really tough. So when I was noting now the dishes I need to make for each alphabet, this naturally came up on the list. And I am so glad I finally made it for the blog. I paired it with some creamy paneer kurma.

Navratan Pulao is for N in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for N in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao

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Step By Step Pictures for making Navratana Pulao

Navratan Pulao | How To Make Navratan Pulav

Ingredients Needed:

1 cup Basmati rice
1 tsp Ginger Garlic Paste
2 nos Green Chillies
1/4 cup Peas
1/2 cup Paneer
1/4 cup Cauliflower Florets
1 Potato
1/4 cup Carrots
1/4 cup Beans
2 to 3 tbsp Ghee
5 to 6 Cashews
5 to 6 Almonds
Handful Raisins
Salt to Taste
1/2 tsp Cumin Seeds
2 Cardamom
1 inch Cinnamon stick
4 to 5 Cloves
1 tsp Peppercorns
1 tsp Lemon juice
Handful Coriander Leaves
Few Strands Saffron
2 tbsp Milk warm

Wash and soak the rice for 20 mins.
Prep the vegetables and microwave for 6 mins
In a wide vessel cook the basmati rice with salt and keep it aside.
In a nonstick pan, heat 1 tsp ghee roast the nuts and paneer, remove and keep it aside.
Roast the vegetables for a few minutes and keep it aside.
Now add the remaining ghee, add the whole spices and saute well.
Next add the ginger garlic paste, chopped green chilies and cook for few minutes.
Add the roasted vegetables and cooked rice. After simmering for 5 mins, add the roasted paneer, nuts.
Top with finely chopped coriander leaves, saffron soaked in warm milk all over the top.
Cover with a tight lid and cook for 10 mins in low flame.
Toss well and serve with a creamy gravy.

Navratan Pulao | How To Make Navratan Pulav

Navratana Pulao is a delicious mild pulao made with different vegetables, nuts and paneer cooked in a variety of whole spices. This makes a wonderful combination to pair with a creamy gravy.

• CourseDinner, Main Dish - Rice
• CuisineIndia
• By Cook MethodStovetop
• OccasionParty, Weekend Special
• By DietProtein Rich
• KeywordNavaratan Pulao

Ingredients

• 1cup Basmati Rice
• 1tsp Ginger Garlic paste
• 2nos Green Chillies
• 1/4cup Peas
• 1/2cup Paneer
• 1/4cup Cauliflower Florets
• 1 Potato
• 1/4cup Carrots
• 1/4cup Beans
• 2 to 3tbsp Ghee
• 5 to 6 Cashews
• 5 to 6 Almonds
• Handful Raisins
• Salt to taste
• 1/2tsp Cumin seeds
• 2 Cardamom
• 1inch Cinnamon
• 4 to 5 Cloves
• 1tsp Peppercorns
• 1tsp Lemon Juice
• Handful Coriander leaves
• Few Strands Saffron
• 2tbsp Milk warm

Instructions

1. Wash and soak the rice for 20 mins.
2. Prep the vegetables and microwave for 6 mins
3. In a wide vessel cook the basmati rice with salt and keep it aside.
4. In a nonstick pan, heat 1 tsp ghee roast the nuts and paneer, remove and keep it aside.
5. Roast the vegetables for a few minutes and keep it aside.
6. Now add the remaining ghee, add the whole spices and saute well.
7. Next add the ginger garlic paste, chopped green chilies and cook for few minutes.
8. Add the roasted vegetables and cooked rice. After simmering for 5 mins, add the roasted paneer, nuts.
9. Top with finely chopped coriander leaves, saffron soaked in warm milk all over the top.
10. Cover with a tight lid and cook for 10 mins in low flame.
11. Toss well and serve with a creamy gravy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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Posted in: Indian Cook