Navrattan Pullao

Navrattan Pullao (Nine-Jeweled Rice)
Quantity Ingredient
1 c Basmathi rice
1 3
4 c Water
1
4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1
2 t Cumin seed
For Mixing with rice before serving:



A 1
4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with
1 t water.
B 1
4 c diced tomatoes, 1
4 t red pepper, salt, Garam Masala, 6 drops red
food coloring mixed in 2 t water.
Quantity Ingredient
1 Thinly sliced onion
2 1
4 c Ghee
1 oz. Almonds
1 oz. Cashew nuts
1 1
2 oz. Golden raisins
1 oz. Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled eggMethod1. Clean, wash, and soak rice in 1 3
4 c water for pressure cooking, or in 2
cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice
and fry for 2
3 minutes to coat the rice grains with oil. Add the water
which the rice was soaking in. Pressure cook, building up the pressure
to 15 psi and let drop, OR cook in a pan bringing to full boil then
down to a simmer followed by 20 minutes of cooking until the rice is
done.
8.5. NAVRATTAN PULLAO (NINE-JEWELED RICE) 51
3. Divide rice into three parts. Thoroughly mix A with one part and B
with another. Leave the last part plain. Keep rice separate and warm
in the oven.
4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle
with salt. Keep warm until required.
5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and
spread the three batches of rice in clumps above it aesthetically