Navrattan Pullao (Nine-Jeweled Rice)

Course : Curry
Serves: 1
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1 cup Basmati rice
1 3/4 cups water
1/4 cup oil
1 small onion -- finely sliced
6 whole cloves
1 stick cinnamon -- (1 inch)
1 teaspoon salt
1/2 teaspoon cumin seeds
1/4 cup frozen peas -- boiled
1 teaspoon salt
6 drops green food coloring - mixed with
1 teaspoon water
1/4 cup diced tomatoes
1/4 teaspoon red pepper
1/4 teaspoon salt
1/4 teaspoon garam masala
6 drops red food coloring - mixed with
2 teaspoons water
1 medium Onion -- thinly sliced
2 1/4 cups ghee
1 ounce almonds
1 ounce cashew nuts
1 1/2 ounces golden raisins
1 ounce pistachio nuts
1 piece ginger -- (1 inch), thinly sliced
1 medium green chile -- optional
1 large hard boiled egg

Preparation / Directions:

Clean, wash, and soak rice in 1 3/4 cup water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the 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 cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chile. Chop egg and sprinkle with salt. Keep warm until required. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

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