Navratan Pulao

January 16 2019

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  • Basmati rice – 1 cup
  • Green peas – ½ cup
  • Paneer – ½ cup (small chunks)
  • Cauliflower – ½ cup
  • Potato – 1
  • Carrots – ½ cup (finely chopped)
  • Ghee – 2-3 tbsp
  • Cashews – 2-3 tbsp
  • Almonds – 2 tbsp
  • Raisins – 2-3 tbsp
  • Salt – 1 tsp or to taste
  • Cumin seeds – ½ tsp
  • Whole spices – brown cardamom – 2, cinnamon stick – 1 inch, cloves – 4-5, black peppercorns – 10-12
  • Lemon juice – 1 tbsp


Heat some oil in a wok. Add cashews to the oil and roast till little brown. Now roast the almonds as well for a minute or so and drain out on a plate. After this, slight roast the paneer as well. 

Meanwhile, chop the potatoes in small chunks. When the paneer turns little brown, transfer it to a plate. Now add peas, cover and let them cook for a minute or so. Transfer the roasted peas as well. Place the potato chunks in wok add roast till they get slightly brown. Transfer the roasted potatoes as well. Add carrots and cauliflower and roast until little crunchy and take out in a plate.

Add cumin seeds in the remaining oil. After this add whole spices and saute for a while. Now add rice, salt, lemon juice, roasted veggies, paneer, roasted cashews and almonds. Mix everything really well. Navratan pulao is ready, transfer it to a plate and serve.


  • To cook the rice, clean them well and soak for half an hour in water. Add less than half of the water than rice and microwave for 10 minutes. Rice for making pulao is ready.
  • Source
  • IANS