Navrathna pulao recipe – mughlai rice recipe

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.

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Navrathna pulao recipe - mughlai rice recipe
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. 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.
  2. You can serve with spicy curds.
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20 thoughts on “Navrathna pulao recipe – mughlai rice recipe”

  1. Pulao sounds delicious, delicately spiced.
    BTW, I tried ur peanutbutter squares. Liked it very much. Followed ur recipe to T. Thanks for sharing.

  2. Navrathna pulav looks delicious and inviting.Never tried this.Will try now….Thanks for passing the Magic lamp……

  3. navrathan pulao looks simply amazing..i have eaten navrathan kurma but never tried pulao..am sure its equally delicious with the basmathi rice…yummmmmm

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  5. Pulao looks nice and ya pleasently flavored and lightly spiced rice is always a feast..Atlast I was successful in baking shortbread with rose tea and crystelised ginger. Will post it soon..

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