| Recipe Name:
Navratan Pulao |
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| |
| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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|
2 |
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Ingredients: |
| Rice |
|
150g |
| Peas |
|
50 g |
| Carrots |
|
50 g |
| Panner |
|
25 g |
| Cinnamon |
|
1 piece |
| Bay Leaves |
|
3 |
| Cardamom |
|
3 |
| Cloves |
|
3 |
| Cumin seeds |
|
1/2 tsp |
| Orange and green colour |
|
few drops each |
| Salt |
|
11/2 tsp |
| Onion |
|
50 g |
| Cashewnuts |
|
4-5 |
| Oil |
|
2 tbsp |
|
|
| |
Method: |
- Clean the rice and divide it into three portions.
- Wash and soak each portion in water separately for half an hour.
- Heat 2 tsp oil. Put 1/3rd of whole masalas and cumin seeds and add one portion of the soaked rice. Fry for a few minutes. Add water (double the volume of rice), shelled peas and one drop of green colour and cook till done
- Cook second portion of rice with grated carrots and drop of orange colour in the same way as the first portion.
- Cook third portion of rice with fried paneer cubes in the same way as the first potion.
- Thinly slice the onion and deep fry cashew nuts and onion till golden brown in colour.
- Arrange the three portions of rice and garnish with fried cashew nuts and onions.
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