A royal Mughlai rice dish featuring nine 'jewels'—a colorful mix of vegetables, fruits, nuts, and paneer. This fragrant and mildly sweet pulao is perfect for celebrations and special meals.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1.5 cups
609cal
15gprotein
80gcarbs
Ingredients
1.5 cup Basmati Rice (Aged basmati rice is recommended for best results)
A refreshing and creamy dairy-free raita made with plant-based yogurt, crisp cucumber, and fresh mint. This authentic vegan version, finished with a fragrant tempering (tadka), is the perfect cooling side dish for spicy Indian meals and is ready in just 20 minutes.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Aromatic Navratan Pulao with creamy vegan raita and fresh salad – a soul-satisfying, fiber-rich feast!
This mughlai dish is perfect for dinner. With 708.5799999999999 calories and 17.52g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
3 pcs Green Cardamom Pods (Lightly crushed to release aroma)
1 tsp Shahi Jeera (Caraway seeds)
1 medium Onion (Thinly sliced)
1 tbsp Ginger-Garlic Paste
1.5 cup Mixed Vegetables (A mix of diced carrots, green beans, peas, and small cauliflower florets)
0.25 cup Pineapple Chunks (Optional, canned and drained or fresh)
3 cup Water
0.25 cup Milk (Adds richness and creaminess)
1.5 tsp Salt (Adjust to taste)
1 tsp Sugar (Balances the flavors)
0.5 tsp Garam Masala
1 pinch Saffron
2 tbsp Warm Milk (For soaking saffron)
2 tbsp Fried Onions (For garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in ample water for 30 minutes.
In a small bowl, combine the saffron strands with 2 tablespoons of warm milk. Set aside to infuse.
2
Fry the 'Jewels'
Heat 2 tablespoons of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashew nuts and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the paneer cubes and fry for 2-3 minutes until golden on all sides. Remove and set aside.
Finally, add the raisins and fry for about 30 seconds until they plump up. Remove immediately to prevent burning and set aside.
3
Build the Aromatic Base
Add the remaining 2 tablespoons of ghee to the pot.
Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, green cardamom, and shahi jeera. Sauté for 30-40 seconds until they become fragrant.
Add the sliced onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the mixed vegetables and sauté for 3-4 minutes until they are slightly tender.
4
Cook the Pulao
Drain the soaked rice completely and add it to the pot.
Gently fold the rice with the vegetables and spices for 1-2 minutes, being careful not to break the delicate grains.
Pour in 3 cups of water and 1/4 cup of milk. Add salt and sugar, and give it a final gentle stir.
Increase the heat to high and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes, until all the liquid is absorbed.
5
Rest, Garnish, and Serve
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and separate.
Uncover the pot and gently fluff the rice with a fork.
Sprinkle the garam masala over the rice and drizzle the saffron-infused milk on top.
Gently fold in the fried nuts, paneer, raisins, and optional pineapple chunks.
Garnish with fried onions and chopped coriander leaves. Serve hot with a side of raita or a mild curry.
52cal
1gprotein
4gcarbs
4gfat
Ingredients
2 cup Unsweetened Vegan Yogurt (Cashew or coconut yogurt works best for creaminess)
1 medium Cucumber (Grated and excess water squeezed out)
2 tbsp Fresh Mint Leaves (Finely chopped)
1 pcs Green Chili (Finely chopped, optional for less heat)
1 tsp Roasted Cumin Powder (Also known as Bhuna Jeera)
0.5 tsp Kala Namak (Indian black salt, essential for authentic flavor)
0.25 tsp Salt (Adjust to taste)
1 tbsp Coconut Oil (For tempering)
0.5 tsp Mustard Seeds (Black or brown)
0.5 tsp Urad Dal (Split black gram, optional for crunch)
1 pcs Dried Red Chili (Broken into two pieces)
6 pcs Curry Leaves (Fresh)
0.25 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Raita Base
Wash, peel, and grate the medium cucumber. Place the grated cucumber in a clean cloth or between your palms and squeeze out as much excess water as possible. This prevents the raita from becoming watery.
In a medium-sized bowl, whisk the unsweetened vegan yogurt until it is smooth and creamy.
Add the squeezed cucumber, finely chopped mint leaves, and finely chopped green chili (if using) to the yogurt.
Stir in the roasted cumin powder, kala namak, and regular salt. Mix everything thoroughly until well combined.
Cover the bowl and place it in the refrigerator to chill for at least 15-20 minutes. This allows the flavors to meld together.
2
Prepare the Tempering (Tadka)
While the raita is chilling, prepare the tempering. Heat the coconut oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the urad dal (if using) and sauté for 30-45 seconds until it turns a light golden brown.
Add the broken dried red chili, fresh curry leaves, and asafoetida. Be careful as the curry leaves will crackle. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant. Turn off the heat.
Pour the hot tempering directly over the surface of the raita.
You can either mix the tempering into the raita for a combined flavor or serve it as is for presentation. Serve immediately with your favorite Indian meal.
