The Traditional Recipe for Three Layered Indian Navratan Pulao.
Introduction
Navratan Pulao, meaning "nine
jewels," is a delectable dish that originates from the royal kitchens of
India. Known for its rich flavor, vibrant colors, and aromatic spices, Navratan
Pulao is a feast for both the eyes and the palate. This Three layered recipe will
guide you through the process of preparing this classic dish, ensuring that you
can recreate its regal essence in your own kitchen.
Table
of Contents
- History and Significance of Navratan Pulao
- Ingredients Required
- Step-by-Step Cooking Instructions
- Tips for Perfecting Navratan Pulao
- Frequently Asked Questions
- Final Thoughts
Part
1: History and Significance of Navratan Pulao
Navratan Pulao traces its roots to
the Mughal era, a time when food was prepared with meticulous attention to
detail and often featured a blend of flavors and textures. The dish gets its
name from the nine different ingredients used, symbolizing the nine gems of
Indian royalty. Traditionally, it includes a mix of vegetables, nuts, and dried
fruits, making it a perfect balance of savory and sweet.
Part
2: Ingredients Required
For
the Pulao:
- 2 cups basmati rice
- 3 cups water
- 4 tablespoons ghee
- 1 teaspoon cumin seeds
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 4-5 cloves
- 1 bay leaf
- ½ Tea Spoon Heeng (Asafoetida)
- Salt to taste
For
the Mix:
- 1 cup Peas (Boiled)
- 2 table spoon Green Chilly (Chopped)
- 1 Cup Chopped Coriander
- 4 Tomatoes ( Chopped in big size)
- 1 cup Fried Paneer (Indian cottage cheese), small cubed
- 1/4 cup cashews
- 1 tea spoon chopped Ginger
- 1 Onion Big chopped ( Fried until golden )
- 2 tablespoons raisins
- 1 teaspoon kashmiri red chili powder
Garnish:
- Fresh coriander leaves, chopped
- Onions 3 big chopped ( Fried until golden)
Part
3: Step-by-Step Cooking Instructions
Step 1: Prepare the Rice
- Rinse the basmati rice under cold water until the water
runs clear.
- In a pressure cooker, add 1 table spoon oil, cumin seed, cloves, ginger, cardamom, cinnamon, bay leaf
- Add the rice and 3 cups of water and cook until 1 whistle
Step
2: Layer 1 – Green
- Heat 1 tablespoon of ghee in a pan.
- Add boiled peas , green chillies, and chopped coriander
and sauté for 2 minutes.
- Add 1/3 of rice from pressure cooker and mix it.
- Keep these rice in a serving pot
Step
3: Layer-2 , White
- In the same pan, add another tablespoon of ghee.
- Lightly fry the cashews and resins.
- Add 1 big chopped fried onion
- Add 1/3 of rice from pressure
cooker in it and mix lightly
- Then transfer these rice in same the serving pot used before as second layer.
Step
4: Layer 3: Saffron
- In the same pan, add another tablespoon of ghee.
- Add chopped tomato and kasmiri chilly powder
- Add 1/3 of rice from pressure
cooker in it and fry lightly
- Then transfer these rice in same the serving pot used before as third layer.
Step 5: Garnish and Serve
1. Garnish the pulao with remaining fried onions
2. Pulao is to be served in such a way that
all the three layers are served together.
3. Serve hot with vegetable raita or a choice of your .
Part 4: Tips for Perfecting Navratan Pulao
- Use good-quality basmati rice for the best flavor and
texture.
- Soak the rice for 20-30 minutes before cooking to
ensure long, fluffy grains.
- Adjust the spice levels to suit your taste preferences.
- Ensure the vegetables are not overcooked to retain
their crunch.
Serve Navratan Pulao with:
- Raita (yogurt-based side dish)
- Pickles
- Papad (crispy lentil wafers)
Part
5: Frequently Asked Questions
Q:
Can I make Navratan Pulao in advance?
A: Yes, you can prepare the
components in advance and assemble them just before serving.
Q:
Can I use frozen vegetables?
A: Absolutely! Frozen vegetables can
be used as a convenient alternative to fresh ones.
Part
6: Final Thoughts
Navratan Pulao is more than just a
dish; it’s a celebration of flavors, textures, and colors. Whether you’re
preparing it for a festive occasion or a casual family dinner, this recipe will
bring warmth and joy to your table. Happy cooking!
