Navratna Pulao

During Puja, a pulao served at lunch or dinner instantly adds a sense of occasion to the feast. Navratna Pulao takes that festive spirit a step further, bringing together colourful vegetables, dry fruits, nuts, and fragrant basmati rice in a dish that is as beautiful to look at as it is rich in flavour.

With its gently sweet taste and vibrant combination of ingredients, Navratna Pulao makes a delightful centrepiece for a festive meal. Served to guests during Puja, this elegant pulao can turn even a simple family lunch into a special celebration.

Ingredients

• 2 cups basmati rice

• ½ cup carrots, diced

• ½ cup beans, chopped

• ½ cup green peas

• 1 cup cauliflower florets

• ¼ cup cashews

• ¼ cup raisins

• ½ cup chopped pineapple

• 3 tbsp ghee or Shalimar's Sunflower Oil

• 1 piece cinnamon

• 4 cardamoms

• 4 cloves

• 2 bay leaves

• 1 tbsp sugar

• Salt, to taste

• 1 tsp rose water

  
  

Method

1. Wash the basmati rice thoroughly and soak it for some time. Drain well and set aside.

2. Heat ghee or Shalimar's Sunflower Oil in a heavy-bottomed pan. Add cinnamon, cardamom, cloves, and bay leaves, and let them release their aroma.

3. Add the drained rice and gently sauté for a few minutes, taking care not to break the grains.

4. Add the carrots, beans, green peas, cauliflower, salt, and sugar. Mix gently.

5. Pour in hot water as required, cover, and cook until the rice is almost done.

6. Add the chopped pineapple, cashews, and raisins. Cover again and cook on low heat until the rice is completely tender and the flavours come together.

7. Drizzle rose water over the pulao, gently fluff the grains, and let it rest for a few minutes.

8. Serve warm as part of a festive Puja feast.