Jul 23, 2008

Navrathna pulao recipe - mughlai rice recipe

navrathna pulao This is a mughlai variety of rice which is quite rich and delicately spiced. I took the recipe from Tarla dalal's joys of vegetarian cooking. It tasted great and the aroma was simply superb and the frangrance lasted for a long long time. Certainly will be liked by people who enjoy less spicy food.

Basmati rice- 2 cups
Cashewnuts - 1tbspn
Raisin- 1tbspn(i did not use them)
Onion- 1 sliced
Paneer- 2 tbspn
Green peas- 1 cup
Carrot- 1 diced and boiled
Shahjira- 1 tsp
Cinnamon- 1stick
Cloves- 2
Cardamom- 3
Fruit pieces - 1tbspn stewed(I used apple)
Saffron- 1/4tsp
Ghee- 4tbspn
Salt- to taste
Ginger garlic green chilly paste- 1tbspn

Cook the rice. The grains should be seperate. Heat ghee in a pan. Add cashewnuts.Fry and keep them aside. Then add raisins(if using). Fry and keep them aside.Fry the onions till they are golden brown and keep aside. Add the shahjira,cinnamon, cloves and cardamoms to the ghee and fry again. Add the rice, paneer,green peas,carrots , fruit pieces, paste , salt and mix well. Warm the saffron a little , rub in a little warm water and add it to rice. Decorate with the fried cashews,raisins and onions.
You can serve with spicy curds.
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