Navaratna Pulao

# Navaratna Pulao Recipe: A Delightful Indian Dish at Mom’s Dosa

## Introduction/Description
Welcome to Mom’s Dosa in Cloverdale, where we celebrate authentic Indian cuisine! Today, we are excited to share a special recipe for **Navaratna Pulao**. This colorful and fragrant rice dish is made with a variety of vegetables, nuts, and spices, making it a wholesome and delicious meal. As the name suggests, “Navaratna” translates to “nine gems,” which refers to the diverse ingredients that create a symphony of flavors. While you may find this dish in our restaurant, we encourage you to try making it at home with our easy-to-follow recipe.

## Ingredients List
For this delectable **Navaratna Pulao**, you will need the following ingredients:

– 2 cups basmati rice
– 4 cups water
– 1 cup mixed vegetables (carrots, green peas, bell peppers, and beans)
– 1/2 cup paneer, cubed
– 1/4 cup cashews
– 1/4 cup raisins
– 2 tablespoons ghee (clarified butter) or oil
– 1 medium onion, thinly sliced
– 1 teaspoon ginger-garlic paste
– 1-2 green chilies, slit
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– Salt to taste
– Fresh coriander leaves, for garnish

## Instructions/Steps
Follow these simple steps to create your own **Navaratna Pulao**:

1. **Rinse the Rice**: Wash the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

2. **Heat Ghee**: In a large pot, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.

3. **Sauté Vegetables**: Add the sliced onions and sauté until they become translucent. Then, stir in the ginger-garlic paste and green chilies, cooking for another minute.

4. **Add Mixed Vegetables**: Toss in the mixed vegetables and sauté for about 5 minutes until they are slightly tender.

5. **Cook Rice**: Add the drained basmati rice to the pot and gently mix. Add water, turmeric powder, garam masala, and salt. Bring it to a boil.

6. **Simmer**: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is fully cooked and water has evaporated.

7. **Add Paneer and Nuts**: In a separate small pan, lightly roast the cashews and raisins until golden. Add them along with the paneer cubes to the cooked rice. Stir gently to combine.

8. **Garnish**: Fluff the rice with a fork and garnish with fresh coriander leaves before serving.

## Cooking Time
– Preparation Time: 15 minutes
– Cooking Time: 30 minutes
– Total Time: 45 minutes

## Serving Size
This **Navaratna Pulao** recipe serves approximately 4 to 6 people, making it perfect for family meals or gatherings.

## Tips and Variations
– **Vegetables**: Feel free to customize the vegetables based on what you have. Corn, peas, and potatoes work wonderfully too!
– **Extra Flavors**: You can add whole spices like bay leaves, cloves, and cardamom for enhanced aroma.
– **Vegan Option**: Substitute ghee with coconut oil and skip the paneer for a vegan version.
– **Spicy Touch**: If you enjoy heat, add more green chilies or a pinch of red chili powder.

## Disclaimer
Please note that this **Navaratna Pulao** recipe serves as a reference and may not replicate the exact dish served at Mom’s Dosa. For an authentic dining experience, visit us in Cloverdale and explore our delightful range of Indian dishes!

Enjoy your cooking adventure and feel free to visit Mom’s Dosa for more culinary treasures from India!