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Navratan Pulao

Published under: Pulao

Navratan Pulao
Basmati Rice – 1 cup, washed, soaked for 60 minutes
Ghee – 1/2 tblsp
Cumin Seeds – 1/2 tsp
Onions – 1/4 cup, finely chopped
Green Peas – 1/4 cup, shelled
Potato – 1/2 cup, peeled, cubed
Paneer – 1/4 cup, cubed
Carrots – 1/4 cup, cubed
Mushrooms – 1/4 cup, finely chopped
Cashewnuts – 1/4 cup, halved, roasted
Almonds – 1/4 cup, dry roasted
Lotus Seeds – 1/4 cup
Raisins – 1 tblsp
Tomato Puree – 1/4 cup
Garam Masala Powder – 1/4 tsp
Hot Water – 2 cups
Vetiver – 1/2 tsp
Salt as per taste

1. Heat 1/2 tsp ghee in a pan over medium flame.
2. Saute the onions and cumin seeds until browned.
3. Add the potatoes, paneer and remaining ghee.
4. Mix well and cook for 5 minutes.
5. Add the peas, carrots, mushrooms, cashewnuts, almonds, lotus seeds and raisins.
6. Mix well and cook for 5 minutes.
7. Add basmati rice, tomato puree, salt, garam masala powder and water.
8. Cover the pan with a lid and cook for 10 to 12 minutes.
9. Add vetiver and stir well.
10. Cook for another 5 minutes.
11. Transfer to a serving dish.
12. Serve hot.
13. Garnish with pomegranate seeds if desired.

Sudha Subramanian
Sudha Subramanian

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