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    Home » Recipes » Rice Recipes

    Navratan Pulao: Delightful and Delectable Rice Recipe

    Jump to Recipe

    Navratan Pulao, a flavorful and delectable delicacy, belongs to the Mughlai Cuisine of North India. Navratan Pulao, also known as Navaratna Pulav and Navratna Pulav, is a healthy, comforting and fragrant recipe loaded with rice, nuts, and flavored with saffron, flower essence and whole spices. It's a standout due to its jewel-like hues and heavenly fragrance.

    Navratan Pulao Delightful and Delectable Rice Recipe
    Jump to:
    • What is Navratan Pulao (Navaratna Pulav)?
    • Is Pulao Healthy to Eat?
    • Tips for Making the Best Navratan Pulao
    • How to Make Vegan Navratan Pulao
    • What to Serve with Navratan Pulao
    • How to Store Navratan Pulao
    • Ingredients
    • How to Make This Recipe
    • Recipe
    • Navratan Pulao: Frequently Asked Questions

    What is Navratan Pulao (Navaratna Pulav)?

    Navratan aka NINE-JEWELS Pulao, is a dish which comes from ancient royal kitchen of Mughal emperors, embedded its roots in from Mughlai cuisine. In Mughlai cuisine, the food has to be rich when cooked for Mughal king and emperors, using aromatic spices, nuts, dried fruits, ghee and cream.  

    Mughlai cuisine is influenced by the Turk-Persian cuisine of Central Asia, the region where the early Mughal emperors originally hailed from. Along with them they also brought their rich, delicious cuisine to North India.  Out of many delightful and delectable dishes Navratan Pulao was one which also originated in Persia and was known as Pollo/Polo.

    Navratan Pulao

    If you're novel to Indian food, or cannot bear hot spicy food, or if you just fond of Indian food for all of its splendid diversity and palatability, this recipe is for you. It is a non-spicy but fragrant and exquisite recipe for pulao. There are spices in a Navratan Pulao, but they are whole spices, like green cardamom, cinnamon, cloves and bay leaves, which impart flavor rather than heat. There is no spicy chili or peppers used in this recipe. In fact, its flavor profile is somewhat on sweeter side, because of the use of nuts raisins and saffron milk. And that's exactly how it should be.

    Is Pulao Healthy to Eat?

    Navratan, as the name suggests, means enriched with nine jewels of nuts, dried fruits and vegetable. You can add your favorite nuts and vegetables to this recipe. I add cashews, almonds, walnuts for nuts, raisins for dried fruit, cauliflower, carrots, green beans and green peas for vegetables and paneer for protein.

    Traditionally, the nuts and vegetables are deep fried before adding to the rice. I skipped deep frying them to maintain the healthy aspect of Navratan Pulao and keep the calories as low as possible. Plentiful vegetables, nuts, paneer and aromatic rice, make this pulao recipe healthy and perfect to relish by kids.

    Navratan Pulao

    Tips for Making the Best Navratan Pulao

    • Use best quality long grain basmati rice to make the best texture and fluffed Navratan pulao. Each grain of rice needs to be fluffy and separate.  I have used Indian classic basmati rice in this recipe and really like the quality of rice. Please don’t use any short grain or sticky rice for this recipe.
    • Always, clean, wash the rice well until the water runs clear. Be sure to always soak the rice before cooking. Soak time should be about 30 minutes for stove-top recipe and 15 minutes for instant pot recipe version.
    • Each ingredient used in this recipe adds flavor and texture to this pulao, try not to skip any ingredient from the recipe, unless you are trying to make it nut free or vegan by avoiding dairy products.
    • The veggies most often used in this pulao are potatoes, cauliflower, carrots, green peas and green beans. I have skipped potatoes, but feel free to add them.
    • Don’t overcook the veggies, mushy veggies will ruin the appeal of Navratan Pulao.
    • To maintain the low-calorie profile, I have sautéed the veggies instead deep frying them
    • You don't need too many spices in this pulao, but the few whole spices we use are important and indispensable so try not to skip them. These spices tie the vegetables and rice nicely together and add needed flavors to pulao.
    • I have used kewra water this time to add the floral fragrance but I keep switching between kewra and rose water.
    • Navratan Pulao is a delicate flavored dish that you don't want to add any complex flavors of stock or coconut milk to it. Just water would be perfectly fine to cook this recipe.
    Navratan Pulao

    How to Make Vegan Navratan Pulao

    To make this Navratan Pulao Recipe vegan, you can simply substitute ghee with vegetable oil, use non dairy milk, and use tofu instead of paneer. There will be no loss of flavor and it will still be delicious!

    What to Serve with Navratan Pulao

    My favourite way to enjoy Navratan Pulao is to pair it with Dal Makhani. However, any mild spicy curry would go beautifully with this, such as paneer makahani or navratan korma or even a simple cucumber raita.

    How to Store Navratan Pulao

    Storing in the Refrigerator – Navratan Pulao keeps well in the refrigerator for almost a week. If reheating in a microwave, sprinkle some water on top to keep it from drying out.


    Storing in the Freezer – Navratan Pulao also makes a perfect freezer friendly recipe for meal prep. You can cook a large batch and freeze it in portions in freezer-friendly containers. When you are ready to consume, transfer the frozen pulao container to the refrigerator the night before to get it thaw. It can be reheated using a microwave or on the stovetop.

    Navratan Pulao

    Ingredients

    Ingredients used in Navratan Pulao

    Dairy

    • Clarified Butter (Ghee)
    • Indian Cottage Cheese (Paneer)
    • Milk

    Pantry

    • Long grain Basmati Rice (Chawal)
    • Walnuts (Akhrot)
    • Cashews (Kaju)
    • Almonds (Badam)
    • Raisins (Kishmish)
    • Kewra/ Rose Water (Gulab Jal)
    • Water (Pani)

    Produce

    • Green Peas (Hari Matar)
    • Carrots (Gajar)
    • Cauliflower (Phool Gobi)
    • Cilantro (Hara Dhaniya)
    • Pomegranate Arils (Anar ke Dane)

    Spices

    • Bay leaf (Tez Patta)
    • Cinnamon Stick (DalChini)
    • Cloves (Laung)
    • Green Cardamom (Elaichi)
    • Saffron (Kesar)
    • Cumin Seeds (Jeera)
    • Salt (Namak)
    • Sugar (Chini)
    • Lemon juice (Nimbu ka Ras)

    How to Make This Recipe

    Instant Pot Directions

    1. Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for 15 minutes.
    2. When you are ready to cook the rice, drain all the water from the rice and keep it aside.
    3. Warm milk in a microwave safe small bowl and add saffron strands to soak.
    4. Heat ghee in the inner pot of an Instant Pot and add the whole spices and cumin seeds to it.
    5. Once the cumin seeds start spluttering and start getting aroma of whole spices. Add the chopped green chili and nuts and roast the nuts for one minute, then add all the vegetables and paneer.
    6. Saute the vegetables for two minutes and then add salt, sugar, and the drained rice to the vegetable mixture.
    7. Add water and lemon juice and mix well.
    8. Before putting on the lid, add the saffron milk and Kewra/rose water.
    9. Close the pot with the lid and press the manual/pressure cook button. Cook on high pressure for 5 minutes with the pressure valve in the sealing position.
    10. Let the pressure release naturally, then remove the lid, fluff the rice with a light hand, sprinkle a handful of chopped cilantro and pomegranate arils on top, and serve.

    Stovetop Instructions

    1. Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for 30 minutes. When you are ready to cook the rice, drain all the water from the rice and keep the rice aside.
    2. Warm milk in a microwave safe small bowl and add saffron strands to soak.
    3. Start by heating ghee in a wide pan and add cumin seeds to it. Once the cumin seeds start sputtering, add whole spices and roast until you start smelling the aroma of the whole spices.
    4. Add the nuts to the pan and roast them for one minute, then add the chopped vegetables and saute them. Add salt required just for the vegetables and mix.
    5. Cover the pan with a lid and cook the vegetables until they are about 75% cooked. Depending on the heat, this should take between 10 to 15 minutes.
    6. Add paneer and continue sauteing.
    7. Add drained rice and remaining salt and sugar to the vegetable mixture.
    8. Add water, mix well and cover with a lid. Reduce the heat to low and let the rice cook for about 15 minutes.
    9. Once the rice is cooked to about 75%, add saffron milk, kewra water and lime juice. Put the lid back and turn off the heat.
    10. Let the rice rest for 15 minutes and steam cook with the residual heat. The carry over heat will cook the rice perfectly without making it mushy.
    11. Fluff the rice using a fork or spatula and sprinkle some cilantro and pomegranate arils on it, then serve.

    Recipe

    Navratan Pulao Delightful and Delectable Rice Recipe
    4 from 4 votes

    Navratan Pulao: Delightful and Delectable Instant Pot Recipe

    Navratan Pulao, a flavorful and delectable delicacy belongs toMughlai Cuisine of North India. A healthy, comforting and fragrant, NavratanPulao is loaded with nuts, flavored with saffron, flower essence and wholespices. This royal Navratan Pulao recipe will surely  enhance your palate!!!
    If we talk about different pulao recipes, Navratan Pulaostands out due to its, jewel-like hues and heavenly fragrance. Navratan Pulaois an exquisite and appetizing dish of rice by its own or when paired with ourhouse favorite Dal Makhani or your favorite any mildly spiced curry.
    Review Print Pin Share
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Entree, Everyday Recipe, Instant Pot Recipe, Main Course
    Cuisine: Indian
    Diet: Gluten Free, Hindu, Vegetarian
    Keyword: Instant Pot Rice Recipe, Navratan Pulao
    Servings: 6
    Calories: 362kcal
    Author: Rupali Agarwal

    Equipment

    • Instant Pot or pressure cooker
    • Utility knife
    • Spatula
    • Mixing Bowl
    • Cutting Board
    • Mealthy Pan

    Ingredients

    • 1 tablespoon Ghee Clarified Butter
    • 1 cup Paneer small chunks
    • 2 tablespoon Milk

    Pantry

    • 1 cup Basmati Rice Long grain Basmati Rice
    • 2 tablespoon Walnuts Akhrot
    • 2 tablespoon Cashews Kaju
    • 2 tablespoon Almonds Badam
    • 2 tablespoon Raisin Kishmish - 2-3 tbsp
    • ⅛ teaspoon Kewra Extract Gulab Jal - 1 tsp
    • 1.3 cups Water Pani

    Spices:

    • 2 Bay leaf Tej Patta - 1 in number
    • 1 Cinnamon Stick Dal Chini - 1 inch stick
    • 4 Cloves Laung - 4-5 in number
    • 4 Green cardamom Elaichi - 4-5 in number
    • ¼ teaspoon Saffron Kesar - Few strands
    • 1 teaspoon Cumin Seeds Jeera - 1 tsp
    • 1 teaspoon Salt 1 tsp
    • 1 tablespoon Sugar 1 tbs

    Produce:

    • ¾ cup Green peas Hari Matar - frozen
    • ¾ cup Carrots Gajar - diced
    • 1 cup Cauliflower Phool Gobi
    • ¾ cup Green Beans Phali
    • 15 gms Cilantro Hara Dhaniya - handful chopped
    • 2 tablespoon Lemon juice Anar ke Dane
    US Customary - Metric

    Instructions

    Intant Pot Instructions:

    • Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for 15 minutes.
      RIce being soaked
    • Warm milk in a microwave safe small bowl and add saffron strands to soak.
      Saffron Milk
    • Now heat ghee in the inner pot of Instant Pot and add cumin seeds and whole spices to it.
      sauteing spices
    • Once the cumin seeds start spluttering and start getting aroma of whole spices and nuts.
      sauteing spices and nuts
    • Roast nuts for a minute then add all the vegetables and paneer.
      Added vegetables for cooking to pot
    • Add paneer, salt, sugar and sauté the vegetables for two minutes.
      vegetables getting cooked
    • Then add drained rice to the vegetable mixture.
      Added soaked rice
    • Add water, lemon juice and mix well.
      Adding water in IP plot
    • Before putting on the lid, add the saffron milk and Kewra/rose water.
      Adding saffron milk
    • Close the pot with the lid and press the manual/pressure cook button. Cook on high pressure for 5 minutes with the pressure valve in the sealing position.
      cooktime in IP
    • Let the pressure release naturally. Take off the lid and fluff the rice with a light hand.
      Cooked navratan Pulao in instant pot pan
    • Sprinkle handful of chopped cilantro and pomegranate arils and serve.
      Cooked navratan Pulao

    Stovetop Pan Instructions:

    • Wash the basmati rice a few times, and then soak it in enough water so that the rice is completely soaked and has an inch of extra water on top. Soak the rice for 30 minutes.
      RIce being soaked
    • Warm milk in a microwave safe small bowl and add saffron strands to soak.
      Saffron Milk
    • Start by heating ghee in a wide pan and add cumin seeds to it.
      Adding cunmmin seeds
    • Once the cumin seeds start spluttering add whole spices and roast until you start getting aroma of whole spices.
      sauteeing spices
    • Add nuts and roast them for a minute.
      adding nuts
    • Now add chopped vegetables and sauté them.
      Cegetables added to cooking pan
    • Add salt required just for vegetables and mix.
      Adding salt
    • Cover the pan with lid and cook the vegetable until they are about 75% cooked. Depending on heat, this should take 10 to 15 minutes.
      vegetables getting cooked with lid closed
    • Add paneer to cooked vegetables and mix.
      vegetables getting cooked
    • Then add drained rice, remaining salt and sugar to the vegetable mixture.
      Added soaked rice
    • Add water, mix well and cover it up with a lid.
      adding water
    • Reduce the heat to low and let the rice cook for about 15 minutes.
      cooked navratan Pulao
    • Once the rice is cooked about 75%, and very little water is left, add saffron milk, kewra water and lime juice.
      adding saffron milk
    • Put the lid back and switch off the heat.
      Cooked navratan Pulao
    • Let the rice rest for 15 minutes and steam cook with residual heat. The carry over heat will cook the rice perfectly without making them mushy.
    • Fluff up the rice using fork or spatula.
      Navratan Pulao
    • Sprinkle some cilantro and pomegranate arils, navratan pulao is ready to serve.

    Serve with favorite curry, in my case it is Dal-Makhani.

      Video

      Notes

      Tips for Making the Best and Most Flavorful Navratan Pulao:

      • Use best quality of long grain basmati rice to make the best texture and fluffed Navratan pulao. Each grain of rice needs to be fluffy and separate. I have used Indian classic basmati rice in this recipe and really like the quality of rice. Please don’t use any short grain or sticky rice for this recipe.
      • Always, clean, wash the rice well until the water runs clear. Be sure to always soak the rice before cooking. Soak time should be about 30 minutes for stove-top recipe and 15 minutes for instant pot recipe version.
      • Each ingredient used in this recipe adds flavor and texture to this pulao, try not to skip any ingredient from the recipe, unless you are trying to make it nut free or vegan by avoiding dairy products.
      • The veggies most often used in this pulao are potatoes, cauliflower, carrots, green peas and green beans. I have skipped potatoes, but feel free to add them.
      • Don’t overcook the veggies, mushy veggies will ruin the appeal of Navratan Pulao.
      • To maintain the low-calorie profile, I have sautéed the veggies instead deep frying them
      • You don't need too many spices in this pulao, but the few whole spices we use are important and indispensable so try not to skip them. These spices tie the vegetables and rice nicely together and add needed flavors to pulao.
      • I have used kewra water this time to add the floral fragrance but I keep switching between kewra and rose water.
      • Navratan Pulao is a delicate flavored dish that you don't want the add any complex flavors of stock or coconut milk to it. Just water would be perfectly fine to cook this recipe.
      Nutrition Facts
      Navratan Pulao: Delightful and Delectable Instant Pot Recipe
      Amount Per Serving
      Calories 362 Calories from Fat 162
      % Daily Value*
      Fat 18g28%
      Saturated Fat 8g50%
      Cholesterol 32mg11%
      Sodium 425mg18%
      Potassium 337mg10%
      Carbohydrates 41g14%
      Fiber 4g17%
      Sugar 5g6%
      Protein 11g22%
      Vitamin A 3075IU62%
      Vitamin C 21mg25%
      Calcium 236mg24%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.
      DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate

      Equipment and major ingredients used in this recpie:

      Recipes for popular accompaniments with Navratan Pulao:

      • Dal Makhani: No Onion No Garlic Instant Pot Recipe
      • Methri Matar Malai Paneer - No Onion No Garlic Recipe
      • Matar Paneer - Light Everyday Recipe
      • Chana Saag - Chickpea and Spinach Curry
      • Punjabi Chole Recipe - No Onion No Garlic

      Navratan Pulao: Frequently Asked Questions

      What is Navratan Pulao?

      Navratan Pulao is a dish which comes from the ancient royal kitchen of Mughal emperors. It is a healthy, fragrant recipe loaded with nuts, and flavored with saffron, flower essence and whole spices

      Is Navratan Pulao healthy to Eat?

      Navratan Pulao contains vegetables, nuts, paneer and aromatic rice, so it is a healthy pulao recipe. You can skip deep frying the vegetables to keep this dish low calorie and healthy.

      How do I make Navratan Pulao Vegan?

      To make this Navratan Pulao vegan, substitute ghee with vegetable oil, and use nondairy milk and tofu instead of paneer.

      What to Serve with Navratan Pulao?

      My favourite way to enjoy Navratan Pulao is to pair it with Dal Makhani, but any mild spicy curry goes beautifully with this, such as paneer makahani or navratan korma or even a simple cucumber raita.

      How to store Navratan Pulao?

      Refrigerator – Navratan Pulao keeps well in the refrigerator for almost a week. To reheat in a microwave, sprinkle it with some water to keep it from drying out.
      Freezer – Navratan Pulao makes a perfect freezer friendly recipe for meal prep. Cook a big batch and freeze in portions in freezer-friendly containers. When you are ready to eat it, transfer the frozen pulao container to the refrigerator the night before to thaw and reheat using a microwave or stovetop.

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      Hi, I'm Rupali! Welcome to my food blog where I love to share healthy vegetarian recipes from my North Indian roots and present day. My recipes range from simple to elaborate showstoppers.

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