Vegetable Navratan Pulao
Vegetable Navratan Pulao is an easy recipe to make on a busy day for lunch or dinner. You can make it in an Instant Pot or on a stove-top in under 30 minutes. It is made by adding lots of veggies, some nuts, and paneer. Navratan Pulao doesn't taste navratna without paneer.
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Equipment
Instant Pot
Kadai
Wok
Ingredients
Spices:
- 2 Bay Leaf
- 1 inch Cinnamon Stick
- 2 Black Cardamoms
- 4 Green Cardamoms
Veggies:
- 1 cup Onion sliced
- ¾ cup Carrots chopped
- ¾ cup Peas
- 1 cup Cauliflower cut in bite size
- ¾ cups Green Beans
Instructions
HOW TO MAKE NAVRATAN PULAO IN INSTANT POT:
- Heat milk in the microwave or on the stove-top and add saffron to it. Let it rest for few minutes.
- Add 1 tablespoon ghee in the Instant Pot and press saute. When the oil is hot then add all the nuts except raisins. Fry for 2-3 minutes until the nuts turn golden-brown in color. Transfer the nuts to a bowl and keep them aside.
- Add leftover ghee in the pot and add cumin seeds & whole spices. Once the cumin seeds start to splutter, then add all the vegetables and saute for 2-3 minutes. You can also add paneer at this time.(Note: You can add raw paneer. Or you can also air fry or shallow fry the paneer cubes and add that to the recipe).
- Then add rinsed rice to the vegetables. Next add water, salt & sugar along with saffron milk and rose water. Lastly, add fried nuts along with raisins and close the lid.
- With vent in the sealing position, pressure cook for 5 minutes. Once the timer beeps, then let pressure release naturally.
- Once the vent goes down & it's safe, then open the lid. Fluff pulao using a fork and serve hot. You can also garnish with some cilantro and grated paneer or unsweetened coconut.
HOW TO MAKE NAVRATAN PULAO ON STOVE-TOP:
- Heat milk in the microwave or on the stove-top and add saffron in it. Let it rest for few minutes.
- Add 1 tablespoon ghee in a wide pan like kadai or wok. When the oil is hot then add all the nuts except raisins. Roast them for 2-3 minutes until the nuts turn golden-brown in color. Transfer the nuts into a bowl and keep them aside.
- Add leftover ghee in the pot and add cumin seeds & whole spices. Once the cumin seeds start to splutter, then add all the vegetables and saute for 2-3 minutes. You can also add paneer at this time.(Note: You can add raw paneer or you can also air fry or shallow fry the paneer cubes and add that in the recipe).
- Then add rinsed rice to the vegetables. Next add water, salt & sugar along with saffron milk and rose water. Lastly, add fried nuts along with raisins and cover the pan with a lid or plate.
- Once the water comes to a boil, reduce the heat to low and keep cooking for 10-15 minutes until all the water is absorbed. Fluff the pulao with a fork and serve hot. You can also garnish with some cilantro and grated paneer or unsweetened coconut.
Notes
- You can add any vegetables of your choice like onions, potatoes, carrots, bell pepper, french beans, cauliflower, etc.
- You can also add any nuts for extra crunch like cashews, raisins, almonds, etc.
- You can add raw paneer as it is. Or you can also add either air-fried/ roasted or shallow fried paneer pieces.
- For more flavorful Navratan Pulao you can add saffron milk & rose water in the recipe.
Nutrition Facts
Vegetable Navratan Pulao
Amount per Serving
Calories
461
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
8
g
50
%
Cholesterol
32
mg
11
%
Sodium
40
mg
2
%
Potassium
375
mg
11
%
Carbohydrates
65
g
22
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
14
g
28
%
Vitamin A
2917
IU
58
%
Vitamin C
19
mg
23
%
Calcium
246
mg
25
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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