You are here: Home > Course > Main Course > Indian Rice > Traditional Indian Rice Recipes > Navratan Pulao By Shahreema Navratan Pulao By Shahreema by shahreema Navratan pulao recipe attempts to bring the exotic authentic nawabi cuisine to your table. The choice of rice, spices and flavorings make this rice specialty a pure culinary delight. 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Close 11 Oct 2011 This recipe has been viewed 8702 times Navratan Pulao By Shahreema recipe - How to make Navratan Pulao By Shahreema Tags Traditional Indian Rice RecipesPulaos Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients 500 gms long grained rice (basmati)75 gms ghee75 gms onions , chopped50 gms paneer (cottage cheese)50 gms green peas50 gms cauliflower50 gms cherries50 gms pineapple cubes60 gms carrot , chopped25 gms cashewnuts (kaju)20 gms raisins (kismis)150 gms curds (dahi)10 gms garam masala15 gms green chillies , chopped1 tsp chilli powder1/2 tsp turmeric powder (haldi) salt to taste1/4 cup chopped mint leaves (phudina)1/4 cup chopped coriander (dhania)1 lemon25 gms ginger-garlic (adrak-lehsun) paste Method MethodHeat 2 tsp ghee in a kadhai, add half the onions and saute till they turn translucent.Add the rice, mix well and saute till the rice is crisp and cook on a slow flame till 3/4th cooked.Remove from the flame and keep aside.Heat 4 tbsp ghee in another pan, add the bayleaf, fennel seeds, star anise and saute for 20 seconds.Add the vegetables and saute till they are cooked but crisp.Add the curds and salt and mix well and cook till the mixture becomes thick.Spread some rice in a large aluminum baking pan, then alternate by spreading some of the yogurt mix.Repeat alternating rice and curd mix till everything is used up.Cover tightly with foil wrap by crimping foil over edges of pan and bake in a pre-heated oven for 30 minutes till cooked.Serve hot.