Navaratna Pulao

Ingredients

Basmati rice : 2 cups
Panneer : 100 gm
Carrot : 1
Peas : ¼ cup
Beans : 10
Cashewnut : 10
Almonds : 10
Raisins : 15
Salt : as needed
Lime juice : 1 tsp

For Seasoning

Ghee : 4 tbsp
Cloves : 2
Bark of cloves : 1 piece
Cardamom : 2
 

To Grind

Ginger : 1 Piece
Garlic : 6 cloves
Green chilli : 6
Turmeric powder : ½ tsp

Method

Cook rice with a little salt and set aside.
Cut beans, carrot into small pieces and cook along with peas.
Grind the ingredients mentioned above.
Cut panneer into small pieces.
Slice cashewnut and almonds.
Take a frying pan add ghee and other ingredients for seasoning.
Add sliced cashew, badaam and raisins.
Fry for a minute and add the ground paste.
Fry till the pungent smell subsides.
Add cooked rice, vegetables. Lime juice, salt and stir well.
Serve when hot.


This recipe is taken from the book "Saadam Vagaigal" by Revathi Shanmugam published by Kannadhasan Pathippagam