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.
Servings: 6
Calories: 362kcal
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.
Nutrition
Calories: 362kcal | Carbohydrates: 41g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 425mg | Potassium: 337mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3075IU | Vitamin C: 21mg | Calcium: 236mg | Iron: 2mg