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.
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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.
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.
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.
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.
Ingredients
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
- 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.
- When you are ready to cook the rice, drain all the water from the rice and keep it aside.
- Warm milk in a microwave safe small bowl and add saffron strands to soak.
- Heat ghee in the inner pot of an Instant Pot and add the whole spices and cumin seeds to it.
- 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.
- Saute the vegetables for two minutes and then add salt, sugar, and the drained rice to the vegetable mixture.
- Add water and lemon juice and mix well.
- Before putting on the lid, add the saffron milk and Kewra/rose water.
- 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.
- 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
- 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.
- Warm milk in a microwave safe small bowl and add saffron strands to soak.
- 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.
- 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.
- 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.
- Add paneer and continue sauteing.
- Add drained rice and remaining salt and sugar to the vegetable mixture.
- Add water, mix well and cover with a lid. Reduce the heat to low and let the rice cook for about 15 minutes.
- 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.
- 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.
- 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 Instant Pot Recipe
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:
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.
- Warm milk in a microwave safe small bowl and add saffron strands to soak.
- Now heat ghee in the inner pot of Instant Pot and add cumin seeds and whole spices to it.
- Once the cumin seeds start spluttering and start getting aroma of whole spices and nuts.
- Roast nuts for a minute then add all the vegetables and paneer.
- Add paneer, salt, sugar and sauté the vegetables for two minutes.
- Then add drained rice to the vegetable mixture.
- Add water, lemon juice and mix well.
- Before putting on the lid, add the saffron milk and Kewra/rose water.
- 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.
- Let the pressure release naturally. Take off the lid and fluff the rice with a light hand.
- Sprinkle handful of chopped cilantro and pomegranate arils and serve.
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.
- Warm milk in a microwave safe small bowl and add saffron strands to soak.
- Start by heating ghee in a wide pan and add cumin seeds to it.
- Once the cumin seeds start spluttering add whole spices and roast until you start getting aroma of whole spices.
- Add nuts and roast them for a minute.
- Now add chopped vegetables and sauté them.
- Add salt required just for vegetables and mix.
- 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.
- Add paneer to cooked vegetables and mix.
- Then add drained rice, remaining salt and sugar to the vegetable mixture.
- Add water, mix well and cover it up with a lid.
- Reduce the heat to low and let the rice cook for about 15 minutes.
- Once the rice is cooked about 75%, and very little water is left, add saffron milk, kewra water and lime juice.
- Put the lid back and switch off the heat.
- 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.
- 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.
Equipment and major ingredients used in this recpie:
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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
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
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.
To make this Navratan Pulao vegan, substitute ghee with vegetable oil, and use nondairy milk and tofu instead of paneer.
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.
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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