Navratana Pulao is a delicious mild pulao made with different vegetables, nuts and paneer cooked in a variety of whole spices. This makes a wonderful combination to pair with a creamy gravy.
Navratan means nine and it typically means we use 9 different vegetables, nuts and paneer. The highlight is that the mild spice and cooked in saffron makes this an excellent option to serve for a dinner party along with some creamy side dish.
Though we used to make this often during our parties, I have not come around clicking pictures for the blog. Guess it always happens when you are cooking for a crowd, clicking pictures becomes really tough. So when I was noting now the dishes I need to make for each alphabet, this naturally came up on the list. And I am so glad I finally made it for the blog. I paired it with some creamy paneer kurma.
Navratan Pulao is for N in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for N in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
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Step By Step Pictures for making Navratana Pulao
Navratan Pulao | How To Make Navratan Pulav
1 cup Basmati rice
1 tsp Ginger Garlic Paste
2 nos Green Chillies
1/4 cup Peas
1/2 cup Paneer
1/4 cup Cauliflower Florets
1/4 cup Carrots
1/4 cup Beans
2 to 3 tbsp Ghee
5 to 6 Cashews
5 to 6 Almonds
Salt to Taste
1/2 tsp Cumin Seeds
1 inch Cinnamon stick
4 to 5 Cloves
1 tsp Peppercorns
1 tsp Lemon juice
Handful Coriander Leaves
Few Strands Saffron
2 tbsp Milk warm
Wash and soak the rice for 20 mins.
Prep the vegetables and microwave for 6 mins
In a wide vessel cook the basmati rice with salt and keep it aside.
In a nonstick pan, heat 1 tsp ghee roast the nuts and paneer, remove and keep it aside.
Roast the vegetables for a few minutes and keep it aside.
Now add the remaining ghee, add the whole spices and saute well.
Next add the ginger garlic paste, chopped green chilies and cook for few minutes.
Add the roasted vegetables and cooked rice. After simmering for 5 mins, add the roasted paneer, nuts.
Top with finely chopped coriander leaves, saffron soaked in warm milk all over the top.
Cover with a tight lid and cook for 10 mins in low flame.
Toss well and serve with a creamy gravy.