Navratan Pulao
35 Minutes
Indian/Indian Fusion
Serves: 4-5
Light, color, and flavor come together in this Navratan Pulao — a royal centerpiece for your Diwali feast. Meaning "nine jewels," this festive pulao celebrates abundance and togetherness with nine vibrant ingredients — each one symbolizing prosperity and joy. Fluffy, aromatic Royal® Chef's Secret™ Basmati Rice forms the base, infused with saffron milk for that signature golden glow. The rice is layered with fried paneer, sweet raisins, crunchy nuts, and a medley of colorful vegetables — all gently steamed to perfection. The finishing touch? A drizzle of lime, fresh herbs, and pomegranate arils that make every spoonful sparkle
Ingredients
For the Rice
- 2 cups Royal Chef’s Secret Basmati Rice
- Water for boiling
- Salt to taste
- 1 tsp Ghee
For Saffron Milk
- 8–10 strands Saffron
- 3 tbsp Warm Milk
For Frying
- 3–4 tbsp Ghee
- 10–12 Cashew Nuts
- 8–10 Almonds
- 1 tbsp Raisins
- 1 cup Paneer Cubes
- 1 cup Cauliflower Florets
- 1 medium Potato (diced)
For Masala
- 1 tsp Cumin Seeds
- A pinch of Hing
- 2–3 Cloves
- 2 Bay Leaves
- 1-2 Mace (Javintri)
- 2 Big Cardamoms
- 1 small Cinnamon Stick
- 1 medium Onion (thinly sliced)
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 2 Green Chilies (slit)
- ½ cup Green Beans (boiled)
- ½ cup Green Peas (boiled)
- ½ cup Chopped Carrot (boiled)
- 1 tsp Garam Masala
- Salt to taste
For Garnish
- Fried Onion (Birista)
- ½ Lime Juice
- Chopped Coriander Leaves
- Pomegranate Arils
Preparation
- Prepare Rice:
Wash and soak the basmati rice for 20–30 minutes. Boil water in a large pot with salt, add 1 tsp ghee, and cook the soaked and drained rice until it’s 80% done. Drain and set aside. - Prepare Saffron Milk:
Soak saffron strands in warm milk and keep aside for color and aroma. - Fry Nuts, Paneer, and Veggies:
Heat ghee in a large pan. Roast cashew nuts, almonds, and raisins until golden brown, then remove on a kitchen paper towel. In the same ghee, fry paneer cubes until golden and keep aside. Fry cauliflower florets and diced potatoes until golden, then remove and keep aside. - Prepare Masala Base:
In the same pan with remaining ghee, add cumin seeds, hing, cloves, bay leaves, big cardamoms, mace and cinnamon stick. Let them splutter and release aroma. Add sliced onion, minced garlic, grated ginger, and slit green chilies. Sauté until onions turn translucent. - Add Vegetables:
Add boiled green beans, green peas, and chopped carrots. Then add fried cauliflower and potatoes. Sprinkle salt and garam masala, mix well, cover, and cook for 3–4 minutes. - Layer the Pulao:
Spread the cooked rice over the vegetable mixture, toss and mix. Top with fried paneer cubes and sprinkle fried onions. Pour saffron milk evenly on top. Cover and cook on low flame for 8–10 minutes so the flavors infuse. - Finish and Serve:
Gently toss the pulao to mix everything lightly. Squeeze lime juice, garnish with fried nuts, coriander leaves, and pomegranate arils. Serve hot with cooling raita.
Tips
- Do not overcook the rice initially; slightly undercooked rice will give perfect texture after final steaming.
- Adjust spice levels to your taste, for richer flavor, add a pinch of saffron essence or kewda water.
- Use fresh paneer for soft texture; frying adds a nice golden crust.
- For a royal touch, add a few drops of rose water before serving.
- Always use good quality aged basmati rice for that long, fluffy, aromatic grain.
