Navrathna pulao recipe - mughlai rice recipe

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.
Navrathna pulao recipe - mughlai rice recipeThis 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.

Summary

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  • Coursemain course
  • Cuisinenorth indian
  • Cooking Time15 minutesPT0H15M
  • Preparation Time20 minutesPT0H20M
  • Total Time35 minutesPT0H35M

Ingredients

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

Steps

  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.