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Navratan Pulao

Name: Navratan Pulao
Prep time: 1800 s
Cook time: 1800 s
Total time: 3720 s
Yield: 6
Ingredients: 1 tablespoon Butter oil anhydrous; 15 Units Nuts almonds; 15 Units Nuts cashew nuts raw; 30 grams Nuts walnuts english; 2 tablespoons Raisins seedless; 1 tablespoon Oil olive salad or cooking; 500 grams Soybean curd cheese; 1 Unit Potatoes red flesh and skin raw; 1 large Carrots raw; 1/2 cup Cauliflower cooked boiled drained with salt; 1/2 cup Beans snap green cooked boiled drained with salt; 50 grams Oil canola; 2 Units Onions raw; 2 Units Spices bay leaf; 2 Units Spices cardamom; 5 Units Spices cardamom; 4 Units Spices cloves ground; 2 teaspoons Spices cumin seed; 3 tablespoons Butter Clarified butter (ghee); 2 cups Rice white medium-grain enriched cooked; 3 teaspoons Salt table; 750 grams Beverages water tap well; 3 Units Peppers chili green canned; 30 grams Ginger root raw; 50 grams Nestle Milkpak UHT; 1 gram Spices saffron

62'

Ingredients

Servings

- 6 Portions +

Butter oil, anhydrous

1 tablespoon Butter oil, anhydrous

Nuts, almonds

15 Units Nuts, almonds

Nuts, cashew nuts, raw

15 Units Nuts, cashew nuts, raw

Nuts, walnuts, english

30 grams Nuts, walnuts, english

Raisins, seedless

2 tablespoons Raisins, seedless

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Soybean, curd cheese

500 grams Soybean, curd cheese

Potatoes, red, flesh and skin, raw

1 Unit Potatoes, red, flesh and skin, raw

Carrots, raw

1 large Carrots, raw

Cauliflower, cooked, boiled, drained, with salt

1/2 cup Cauliflower, cooked, boiled, drained, with salt

Beans, snap, green, cooked, boiled, drained, with salt

1/2 cup Beans, snap, green, cooked, boiled, drained, with salt

Oil, canola

50 grams Oil, canola

Onions, raw

2 Units Onions, raw

Spices, bay leaf

2 Units Spices, bay leaf

Spices, cardamom

2 Units Spices, cardamom

Spices, cardamom

5 Units Spices, cardamom

Spices, cloves, ground

4 Units Spices, cloves, ground

Spices, cumin seed

2 teaspoons Spices, cumin seed

Butter, Clarified butter (ghee)

3 tablespoons Butter, Clarified butter (ghee)

Rice, white, medium-grain, enriched, cooked

2 cups Rice, white, medium-grain, enriched, cooked

Salt, table

3 teaspoons Salt, table

Beverages, water, tap, well

750 grams Beverages, water, tap, well

Peppers, chili, green, canned

3 Units Peppers, chili, green, canned

Ginger root, raw

30 grams Ginger root, raw

Nestle Milkpak UHT

50 grams Nestle Milkpak UHT

Spices, saffron

1 gram Spices, saffron

Navratan Pulao

Nutri value

Go to instructions

Instructions

3 Steps

62'

Total

30'

Preparation

30'

Cooking

Waiting

Step by step

1 of 3

30'

Step 1

• Blanch the cauliflower florets in hot water for 3 minutes, drain, and set aside.
• Rinse and soak the basmati rice in water for 15 minutes, then drain and set aside.
• Warm the milk, add a pinch of saffron, and set it aside to infuse.
• Heat 1 tbsp ghee in a pan and roast the almonds, cashews, walnuts, and raisins until golden brown. Set aside.
• In the same pan, fry the paneer cubes until all sides are golden brown. Set aside.
• Using the same oil, sauté the chopped carrots and potato on low flame for 5 minutes. Set aside.
• In a deep pan or kadai, heat oil for deep frying. Fry the sliced onions until golden brown and crisp. Set aside.

Check

2 of 3

30'

Step 2

• In a biryani pot, add 3 tbsp ghee. Once hot, add the cinnamon, bay leaves, cardamom, cloves, black cardamom, and cumin seeds. Roast until fragrant.
• Add ginger garlic paste and sauté on low flame for 3 minutes.
• Add green chilies and sauté briefly.
• Incorporate the sautéed carrots, potatoes, blanched cauliflower, and French beans. Sauté for 2 minutes.
• Add the soaked, drained basmati rice and mix gently.
• Pour in 3 cups of water and salt.
• Cover the pot and cook on low flame for 5 minutes.
• After 5 minutes, uncover and add fried paneer, 3/4 of the birista, and 3/4 of the roasted nuts. Mix well.
• Drizzle the prepared saffron milk over the top. Cover and continue cooking on low flame for another 15 minutes.
• Once cooked, uncover and gently fluff up the rice.

Check

3 of 3

Step 3

• Garnish with the remaining birista and nuts. Serve hot with raita.

Check

Vegetable Variations

Feel free to substitute or add seasonal vegetables like peas or bell peppers for added color and nutrition.