Fifty shades of Navratan Pulao

A tasty delight to calm your cravings on a lazy Sunday afternoon

By Author  |  Published: 22nd Oct 2019  8:25 pm
A tasty delight

A very popular one pot recipe which uses basmati rice, spices and dry fruits to enhance the typical flavour, most of us are not a fan of dry fruits but believe me this pulao is something which holds everything. This typical vegetarian pulao is prepared instantly.


  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1-inch cinnamon stick
  • 1 bay leaf
  • 3-4 cardamom
  • 3-4 cloves
  • ½ tsp. pepper
  • ½ onion, sliced
    3-4 chilli, slit
  • 1 tsp. ginger garlic paste
  • 1 cup carrot, chopped
  • 1 cup potato, chopped
  • 1 cup beans, chopped
  • 1 cup sweet corn, chopped
  • 1 cup capsicum, chopped
  • 1 cup cauliflower, chopped
  • 1 cup peas
  • ½ tomato, chopped
  • 1 cup fresh coriander, chopped
  • Salt to taste
  • ½ tsp. garam masala
  • 2 cup cooked basmati or normal rice
  • 1-2 cups of water

Other ingredients:

  • 2 tbsp. ghee
  • ½ cup cashew
  • ½ cup almond
  • ½ cup raisins
  • ½ cup dates
  • 2 cups cubes of paneer
  • 2 tbsp. saffron milk (add threads of saffron in warm milk)


  • Heat the pan and add oil, once the oil is heated add cumin seeds, cinnamon, bay leaf, cardamom, cloves, and pepperand stir it, till it turns aromatic.
  • Keep the flame on medium. Now add sliced onions and chilli and fry those till it turns golden brown then add ginger garlic paste and stir nicely.
  • Now add vegetables one by one like carrot, potato, beans, sweet corn, capsicum, cauliflower, peas, tomatoes, and coriander and sauté for a minute.
  • Now add garam masala, little water (1-2 cups), and salt and mix well. Cover it for 5 minutes and let it cook.
  • Now it’s time to add cooked rice and little salt and mix nicely. Keep it aside, now take another pan put it on flame and heat it, then add ghee to it and all the nuts one by one and fry them on medium flame, let all the dry fruits get fried, take them out and keep it aside fry the paneer cubes separately so that it may not break into pieces.
  • After frying the paneer garnish the nuts and paneer to the pulao. At last add 2 tbsp. of saffron milk and keep it on lo flame again for 10 minutes to simmer and absorb the flavour well. Lastly, serve it hot along with boondi raita.

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