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Preparation Time : 10
Cook Time : 35
Total Time : 45
Cooked Rice 2 cup
Cashews / Kaju 1/4 cup
Almonds / Badam 1/4 cup
Raisins / Kishmish 1/4 cup
Paneer Cubes 1 cup
Diced Carrots 1/4 cup
Diced Potato 1/2 cup
Cauliflower Florets 1 cup
Green Peas 1/2 cup
Clarified Butter / Desi Ghee 3 tsp
Cinnamon Stick / Dalchini 1/4 inch stick
Bay Leaf / Tej Pata 1 nos
Black Pepper 8 to 10 nos
Cloves 2 nos
Cardamom / Elaichi 2 nos
Cumin Seeds / Jeera 1/2 tsp
Grated Ginger 1 tsp
Sugar 1 tsp
Salt 1/2 tsp
Lemon Juice 1 tsp
Garam Masala 1/4 tsp (optional)
In a heating pan, take 3 tsp of desi Ghee and allow it to heat up.
Add ¼ cup of Cashews, fry on medium flame until golden brown and remove it in a plate.
Then fry ¼ cup of Almonds until golden brown and remove in same plate.
In a similar way, fry ¼ cup of Raisins until Raisins pop up, fry 1 cup of Paneer cubes until golden brown and remove in the same plate.
Then fry for a minute ¼ cup of diced Carrots, ½ cup of diced Potato, 1 cup of Cauliflower florets, ½ cup of Green Peas and remove in plate and keep aside.
Then in the same pan, add ¼ inch Cinnamon stick, 1 bay Leaf, 8 to 10 Black Peppers, 2 Cloves, 2 Cardamom, ½ tsp of Cumin Seeds, 1 tsp of Grated Ginger and sauté nicely for few seconds.
Furthermore, add 2 cup of boiled and cooked Rice, fried veggies, 1 tsp of Sugar, ½ tsp of Salt, 1 tsp of Lemon Juice and mix well.
Then add ¼ tsp of Garam Masala and mix.
Navratan Pulao is now ready to serve.
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