:: Ingredients for Navaratan Pulav
1cBasmathi rice
small Finely sliced onion
Cloves
1"Cinnamon stick
1tSalt
1/2 t Cumin seed
1 3/4 c Water
1/4 c Oil
For Mixing with rice before serving:
1/4 c frozen peas (boiled), salt, 6 drops green food
coloring mixed
with 1 t water.
1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam
Masala, 6 drops
red food coloring mixed in 2 t water.
Thinly sliced onion
2 1/4 c Ghee
1 ozAlmonds
1 ozCashew nuts
1 1/2 oz Golden raisins
1 ozPistachio nuts
1" piece Ginger thinly sliced
Green chili
Hard boiled egg
:: How to make Navaratan Pulav
Clean, wash, and soak rice in 1 3/4 c water for pressure
cooking, or in
cups of water for pan cooking. Heat oil and fry the
onions. Add
whole spices. Fry 1 minute. Add rice and fry for 2/3
minutes to coat
the rice grains with oil. Add the water which the rice was
soaking in.
Pressure cook, building up the pressure to 15 psi and let
drop, OR cook
in a pan bringing to full boil then down to a simmer
followed by 20
minutes of cooking until the rice is done.
Divide rice into three parts. Thoroughly mix A with one
part and B with
another. Leave the last part plain. Keep rice separate and
warm in the
oven.
(C) Meanwhile fry the onion until it is crisp. Remove and
fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop
egg and
sprinkle with salt. Keep warm until required.
To serve, place onions, nuts, chopped egg and all of (C)
in a dish and
spread the three batches of rice in clumps above it
aesthetically.
:: Navaratan Pulav Cooking Videos
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