Navaratan Pulav recipe
1 c Basmathi rice
small Finely sliced onion
Cloves
1" Cinnamon stick
1 t Salt
1/2 t Cumin seed
1 3/4 c Water
1/4 c Oil
For Mixing with rice before serving:
1/4 c frozen peas (boiled), salt, 6 drops green food
coloring mixed
with 1 t water. 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala,
6 drops
red food coloring mixed in 2 t water. Thinly sliced onion
2 1/4 c Ghee
1 oz Almonds
1 oz Cashew nuts
1 1/2 oz Golden raisins
1 oz Pistachio nuts
1" piece Ginger thinly sliced
Green chili
Hard boiled egg
Clean, wash, and soak rice in 1 3/4 c water for pressure
cooking, or incups of water for pan cooking.
Heat oil and fry the onions.
Addwhole spices.
Fry 1 minute.
Add rice and fry for 2/3
minutes to coatthe rice grains with oil.
Add the water which the rice
was soaking in.
Pressure cook, building up the pressure to 15 psi and
let drop, OR cookin a pan bringing to full boil then down to a simmer
followed by 20minutes of cooking until the rice is done.
Divide rice into three parts.
Thoroughly mix A with one
part and B withanother.
Leave the last part plain.
Keep rice separate
and warm in theoven.
(C) Meanwhile fry the onion until it is crisp.
Remove
and fry almonds,cashew nuts, pistachios, raisins, ginger and chili.
Chop
egg andsprinkle with salt.
Keep warm until required.
To serve, place onions, nuts, chopped egg and all of
(C) in a dish andspread the three batches of rice in clumps above it aesthetically.
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