Navratan Pulao | Sanjeev Kapoor Khazana

Lots of fresh vegetables and rice cooked together along with the richness of dry fruits.

NAVRATAN PULAO

Ingredients

2 tablespoons ghee
10-12 cashews
8-10 almonds
15-18 raisins
3-4 cloves
5-6 pepper corns
2-3 green cardamoms
2 teaspoons caraway seeds
1 medium potato, cut in small cubes
½ cup paneer, cut into cubes
½ cup carrot, cut into cubes
½ cup cauliflower, cut into small florets
½ cup mushrooms, cut in slices
¼ cup soya granules, soaked
½ cup corn kernels, boiled
½ cup fresh beans, cut in strips
½ cup green peas, blanched
1½ cups rice, washed and soaked
Salt to taste

Method

1. Heat ghee in a non-stick deep dish pan, cashews, almonds and raisins. Fry them for 2-3 minutes and transfer to a bowl.
2. In the same pan add cloves, peppercorns, green cardamom, caraway seeds, potato and paneer. Sauté till light brown.
3. Add carrot, cauliflower, mushrooms, soya granules, corn, French beans and green peas. Stir and sauté for 2-3 minutes.
4. Add rice, salt and 3 cups water. Stir and mix well. Add the fried nuts, mix well.
5. Cover and cook till done.
6. Serve hot.

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Cuisine - North Indian

Course - pulao

Dish - pulao

Prep Time - 10 mins

Cook Time - 20 mins

Total Time - 30 mins

Servings - 2