Navratan Pulao, an Indian vegetarian rice dish as exquisite and appetizing as rice can get with a brilliant, jewel-like hues and heavenly fragrance. Have the classic north Indian dish with a spicy curry for a memorable meal. The recipe nutty and crunchy.
Navratan pulao usually gets made on rushed weekend afternoons when we wish to serve family or friends a delicious and even special meal. This Indian rice dish is the exception to the expectation that anything fancy — one with regal antecedents to boot — has to take a day and a half and a list of ingredients as long as an arm to make.
It is a regal dish definitely, with roots in King’s Kitchen. Mughlai cuisine — the food that was prepared for India’s ancient Mughal rulers is a rich and luxurious taste, with lots of nuts, dry fruits and dairy products like ghee and cream added, and they are always delicious. If you’re new to Indian food, or cannot tolerate spice, or if you just love Indian food in all of its magnificent diversity and deliciousness, this is a recipe for you. The veggies most often used in pulao are potatoes, cauliflower, carrots, green peas and green beans. Precook the rice before you add it to the pulao. Cook the rice to about 80 percent readiness, so it doesn’t mash when mixed with the veggies and spices. The rice will continue cooking for a few more minutes after everything has mixed together.
Navratan Pulao is so delicately flavored that you don’t want the added complexity of the stock to be layered in. Water is perfect for boiling, no need to add stock of any kind. Use blanched, sliced almonds, cashews and just use raisins.