Navratan Pulao

Serves: 4

Cook Rice

2 cups rice
4 cups water

Cook rice with water in pressure pan.

Roasted Nuts, Seeds and Dried Fruits

2 tbsp coconut oil
2 tbsp cashews, chopped
2 tbsp almonds, chopped
2 tbsp walnuts, chopped
2 tbsp pistachio
2 tbsp raisins
2 dates, sliced lengthwise
1 tbsp pumpkin seeds

Roast all the above in coconut oil until they turn brown.

Pulao

2 tbsp coconut oil
1 tsp cumin seeds
1 tsp whole black pepper corns
1" cinnamon
2 bay leaf
4 pods cardamom
4 cloves

Heat oil in a pan, add all the spices, sauté until aromatic.

1 cup onion, thinly sliced
8 red chili, broken and seeds removed

Add onion, red chili, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add ginger, garlic, sauté for 30 seconds.

1 cup tomato, chopped

Add tomato, sauté until tomato softens.

1 cup carrot, chopped
1 cup beans, chopped (20 beans)
1 cup potato, chopped
1 cup cauliflower florets
1 cup bell pepper, chopped
1/4 cup corn
1/4 cup peas

Add all the vegetables, sauté for a minute.

1/4 tsp garam masala powder
1/2 tsp salt
1/2 cup water

Add garam masala, salt, mix well. Add water, close the pan and allow to cook for 20 minutes.

2  tsp salt
cooked rice

Add salt, mix well, add cooked rice, mix well.

4 tbsp saffron milk

Add the roasted nuts and fruits over the rice (DO NOT mix), saffron milk (DO NOT mix), cover and simmer in low for 10 minutes

cilantro, chopped, to garnish

Garnish with cilantro.

Yields: 12 and 3/4 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen