नवरत्न पुलाव | Navratan Pulao | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A combination and mix of 9 vegetables and protein mixed together to make this delicious and healthy rice preparation.

NAVRATAN PULAO

Ingredients

1 small carrot, cut into ½ inch cubes
1 medium potato, cut into ½ inch cubes
5-6 French beans, cut into ½ inch pieces
15-20 small cauliflower florets
2-3 button mushrooms, quartered
¼ cup boiled sweet corn kernels
¼ cup green peas
¼ cup soaked soya nuggets
150 grams cottage cheese (paneer), cut into ½ inch cubes
1½ cups Daawat Pulav Basmati Rice
3 tbsps oil
2 tsps ghee
1 tsp caraway seeds (shahi jeera)
6-8 black cardamoms
3-4 green cardamoms
3-4 cloves
1 bay leaf
2 medium onions, sliced
2 tbsps chopped fresh coriander leaves + for garnish
¾ tsp garam masala powder
Salt to taste
Fried onions for garnish
Pickle to serve
Roasted papads to serve

Method

1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times. Add fresh water and soak for 20 minutes and drain.
2. Heat oil and ghee in a non-stick pan, add caraway seeds and let them change colour. Add black cardamoms, green cardamoms, cloves and bay leaf and sauté till fragrant.
3. Add onions and sauté till translucent. Add carrot and potato, sauté, cover and cook for 2 minutes.
4. Add French beans, cauliflower, button mushrooms, sweet corn, green peas, soya nuggets and coriander leaves and mix well.
5. Add garam masala powder, salt and mix. Add cottage cheese cubes and gently mix.
6. Add rice, gently mix and add 2 cups hot water, mix, cover and cook for 20-25 minutes.
7. Switch the heat off and transfer the pulao into a serving plate. Garnish with fried onion and coriander leaves. Serve hot with pickle and roasted papads.

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