Ingridents:-
Basmati rice - 2 cups
Water - 4 cups
Carrot & Beans – 1 cup (chopped)
Green peas – ½ cup
Potato (medium size) – 1 (Cut into small cubes)
Cashew nuts – 107. Badam – 8
Pista – 8
Raisons (dry grapes) - 8
Ginger – 1 inch piece
Garlic – 3 flakes
Green chillies - 5 or to taste
Onion - 1 lengthwise chopped
Tomato - 1 finely chopped
Cinnamon - 1 inch stick
Cardamom - 2
Clove - 2
Bay leaf - 1
Ghee (clarified butter) - 6 tsp
Coriander leaves - few
Mint leaves - few
Method:-
First clean and wash the rice with plenty of water.
Then soak the rice with 1 cup water for ½ an hour.
Then make a paste with ginger, garlic and green chillies.
Heat the pressure cooker with ghee.
Add cashew nuts, badam, pista, raisons, cinnamon, cardamom, clove and bay leaf.
Sauté for few mins.
Then add onions.
Fry till they turn into golden brown colour.
Next add tomatoes, ginger garlic and green chillies paste.
Sauté until the raw smell disappears or the oil separates from the mixture.
Then add carrots, beans, potato cubes and peas.
Combine well.
Now add rice, 3 cups of water, coriander leaves, mint leaves and salt.
Close the pressure cooker with a lid.
Pressure cook for 2 whistles and switch off the stove.
Now your navrathna pulao is ready.
Serve hot with onion raitha.
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