Can I use leftover cooked rice for this pulao?

Yes, but sauté the vegetables fully first and then fold in cooled cooked rice gently; use less water or none, since the rice is already cooked.

When should I add the pineapple and pomegranate?

Add both at the end after the rice has rested, so they stay fresh, bright, and do not release excess moisture into the pulao.

Can I skip the paneer in Navratan Pulao?

Yes, the pulao will still be flavorful. You can simply omit it or replace it with tofu for a different texture.

How do I store and reheat this pulao?

Cool it promptly and refrigerate in an airtight container. Reheat gently with a splash of water, then add fresh pomegranate if you want the best texture.

What can I serve with Navratan Pulao?

It pairs especially well with boondi raita, plain yogurt, shahi paneer, vegetable korma, or a mild curry.

Home / Recipes / north_indian / Navratan Pulao

north_indianMediumvegetariangluten freesoy free

Navratan Pulao

RATING

4.6/5(98)

TASTE SCORE

9/10

Fragrant basmati rice cooked with a colorful mix of vegetables, fruit, nuts, and gentle whole spices. This festive pulao is lightly sweet, savory, and rich enough to sit beautifully beside a curry or raita.

PREP

20m

COOK

30m

SERVES

1 KATORI

522 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Soak the rice and prepare the vegetables.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Cut the carrot, beans, cauliflower, and paneer into small even pieces.
4.Slice the onion thinly, slit the green chili, and chop the cilantro.
saute · ~4 min
Fry the nuts and paneer lightly.
1.Heat 1 tbsp ghee in a heavy pan over medium heat.
2.Add the cashews and raisins and cook until the cashews turn light golden and the raisins puff up.
3.Remove them to a plate.
4.Add the paneer cubes to the same pan and cook lightly for 1 minute, then remove.
TIPKeep the paneer lightly golden only. Overcooking makes it chewy.
saute · ~6 min
Cook the whole spices and onion.
1.Add the remaining 1 tbsp ghee to the pan.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.When fragrant, add the sliced onion and green chili.
4.Cook until the onion turns soft and lightly golden.
saute · ~5 min
Cook the vegetables.
1.Add ginger-garlic paste and sauté for 1 minute.
2.Add carrot, beans, green peas, and cauliflower.
3.Add salt and garam masala, then mix well.
4.Cook for 3 to 4 minutes so the vegetables start to soften.
mix
Add the rice and combine gently.
Add the drained rice to the pan and mix very gently for 1 minute so every grain gets coated in the spiced ghee without breaking.
boil · ~5 min
Add hot water and bring to a boil.
Pour in the hot water and bring the pulao to a gentle boil over medium heat. Stir once carefully and check the seasoning.
steam · ~15 min
Cover and cook until the rice is done.
Lower the heat, cover the pan tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
TIPKeep the heat low so the bottom does not catch before the rice finishes cooking.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains firm up and separate well.
assemble
Fold in the final ingredients.
Open the pan and fluff the rice gently with a fork. Fold in the fried cashews, raisins, paneer, pineapple, pomegranate, and cilantro.
serve
Serve the Navratan Pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati very well before adding it, or the pulao can turn soft instead of fluffy.
2
Keep the paneer only lightly golden; too much frying makes it rubbery once folded back into the hot rice.
3
Add the pineapple and pomegranate only after cooking, so their sweetness stays fresh and the rice does not become wet.
4
Use a heavy-bottomed pan with a tight lid to prevent the bottom layer from scorching during the low-heat steam.
5
Rest the pulao the full 10 minutes before fluffing; this helps the long grains firm up and separate cleanly.
6
If using frozen peas, add them straight to the pan with the other vegetables; they cook quickly and keep their color.
7
For make-ahead service, cook the rice and vegetables fully, then fold in the fruits, nuts, and paneer just before serving.