Step-by-step
1
firstly, in a kadai heat 3 tsp oil and saute 1 tsp jeera, 1 inch cinnamon, 1 bay leaf, 3 pods cardamom, 3 cloves and ½ tsp pepper until it turns aromatic.
2
add ½ onion, 2 chilli and 1 tsp ginger garlic paste. saute well until the onions turn golden brown.
3
further add 2 tbsp carrot, 2 tbsp potato, 2 tbsp beans, 2 tbsp sweet corn, 2 tbsp capsicum, 7 florets cauliflower, 2 tbsp peas, ½ tomato and 2 tbsp coriander.
4
saute for a minutes and add 2 tbsp water, ½ tsp salt and ½ tsp garam masala. mix well.
5
cover and cook for 5 minutes, until vegetables are cooked well.
6
further add 2 cup cooked rice, ½ tsp salt and mix gently.
7
in a tawa heat 2 tbsp ghee and 7 cashew, 10 badam, 3 walnuts, 2 tbsp raisins, 3 dates, 1 tsp pumpkin seeds, 10 pistachios, 18 cubes paneer.
8
roast on low flame until it turns golden brown.
9
add in roasted nuts over rice.
10
pour 2 tbsp saffron milk spreading uniformly. to prepare saffron milk, soak few thread of saffron in 2 tbsp warm milk.
11
cover and simmer for 10 minutes or until flavours are absorbed well.
12
finally, enjoy navratna pulao recipe with raita.
Video
Notes
- firstly, add any 9 variety of vegetables and dry fruits of your choice to prepare navratna rice.
- also, adding saffron milk makes pulao recipe flavourful.
- additionally, the crunchy bite of nuts makes pulao unique.
- finally, navratna pulao recipe tastes great when prepared with leftover rice.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/navratan-pulao-recipe-navaratna-pulav/