Navarathna Pulao

Ingredients

• • Basmati rice - 1 cup
• • Potatoes (diced) - 1 cup
• • Paneer cubes - 14 cups
• • Capsicums - 2
• • Carrots - 2
• • Peas - ½ cup
• • French bean - 100 grams
• • Cashew nuts - 1 tablespoon
• • Raisins - 1 tablespoon
• • Ghee - 4 tablespoons
• • Bay leaf - 1
• • Salt - as required
• • Sugar - as required
• • Curd (fresh, thick) - 1 cup
• • Tomatoes (prepare: grind into paste) - 3
• • Pine apple pieces - ½ cup
• • Glazed cherries - 2 tablespoons

Ingredients For Grinding Together

• • Green chillies - 4
• • Kashmiri red chillies - 5
• • Ginger - ½ inch piece
• • Garlic - 6 flakes
• • Coriander seeds - 1 teaspoon
• • Cumin seeds - ½ teaspoon
• • Cardamoms - 2
• • Black cumin seeds/Caraway seeds - ¼ teaspoon

Method

• 1. Wash and soak rice for 10 minutes.
• 2. Deep fry potatoes and paneer cubes.
• 3. Pressure cook diced carrots, beans and peas.
• 4. Dice capsicums.
• 5. Whip curds.
• 6. Blanch tomatoes in hot water.
• 7. Peel and grind to smooth paste.
• 8. Heat ghee in a heavy vessel.
• 9. Add bay leaf, capsicums and then ground masala paste.
• 10. Fry till oil separates.
• 11. Add soaked rice and fry for another few minutes.
• 12. Mix steamed vegetables, curds, tomato pulp, salt and sugar with a cup of water.
• 13. Reduce flame; cover with a lid and cook till rice is done.
• 14. Gently mix potatoes, paneer cubes, fried cashew nuts, raisins, with pineapple pieces and cherries.
• 15. Transfer to serving dish.