Navratan Pulao

Prep: 15 minutes | Cook: 30 minutes | Servings: 2

Ingredients

¼ cup oil/ तेल

1 small potato, diced/ आलू

1 carrot, diced/ गाजर

¼ cup french beans, chopped/ ग्रीन बीन्स

100gm paneer, cut into cubes/ पनीर

¼ cup cauliflower florets/ गोभी

2 tbsp almonds/ बदाम

2 tbsp walnuts/ अखरोट

2 tbsp cashew nuts, halved/ काजू

¼ cup green peas/ मटर

2 tbsp raisins/ किशमिश

1 tsp ginger garlic paste/ अदरक लहसुन का पेस्ट

2-3 garlic cloves, chopped/ लहसुन

2-3 black peppercorns/ काली मिर्च

2 bay leaf/ तेज पत्ता

1 inch-cinnamon stick/ दालचीनी

2 green cardamoms/ इलाइची

1 cup cooked rice/ पक्का हुआ चावल

Salt to taste/ नमक स्वाद अनुसार

1 tbsp ghee/ घी

1 tsp lemon juice/ निम्बू का रस

For tempering

1 tbsp ghee/ घी

1 tsp cumin seeds/ ज़ीरा

Pinch of saffron soaked in ¼ cup milk/ केसर दूध

For garnishing

Coriander sprig/ धनिया

Sliced onion/ प्याज़

Lime wedge/ निम्बू

Green chillies/ हरी मिर्च

Process

  • Heat oil in a kadhai, add potatoes, carrots and French केसर दूध beans, sauté for 5-6 minutes. Remove from the pan and keep aside till further use.
  • In the same oil, add paneer and cook till golden brown from all the sides. Remove from the pan and keep aside till further use.
  • Add cauliflower florets, sauté for a minute. Add walnuts, almonds, cashew nuts and green beans, mix well.
  • Add ginger garlic paste, chopped garlic, black peppercorns, bay leaf, cinnamon stick and green cardamom, mix well.
  • Add cooked rice, salt and ghee, mix well. Cover and cook for 5-6 minutes on medium flame.
  • Heat ghee in another pan, add cumin seeds, saffron milk and water, mix well and pour the tempering on the rice.
  • Add the cooked vegetables and lemon juice, mix well. Cover and cook for another 5 minutes.
  • Transfer in a serving plate.
  • Garnish with coriander sprig, lime wedge, sliced onion and green chillies.
  • Serve hot with raita.

 

 

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