Navaratna is a Sanskrit compound word; "nava" meaning “nine" and "ratna" signifying "gems or precious stones". The navaratna gemstone is a combination of nine precious jewels, each assigned to a certain celestial significance and believed to have magnanimous powers. The gems comprise of diamond, ruby, emerald, yellow sapphire, garnet, blue sapphire, pearl, cat's eye and coral. During the ancient time, navaratna jewellery was predominantly worn by the kings and the emperors in the form of an amulet. The famous Mughal ruler Akbar (grandfather of Shah Jahan who built the Taj Mahal) had nine courtiers considered as his navaratna or nine gems. It is believed that his chef created a rice dish with nine colourful components to honour the ruler's advisers. A mixture of vegetables along with dried fruits and nuts, rich and delicious, fit for a king.
To celebrate the festival of Holi 2020, I prepared this navaratna pulao with a blend of vegetables, garnished with cashewnuts, raisins and pomegranate arils. Enhanced with stock and maggi cubes. Delicious, attractive, loaded with vegetables, healthy and nutritious. A one pot visual and tasty meal, served with raita and papad. For your next special occasion, make this pulao to wow your family and friends. Simple, easy, ready in minutes and use any vegetables you have on hand.
To celebrate the festival of Holi 2020, I prepared this navaratna pulao with a blend of vegetables, garnished with cashewnuts, raisins and pomegranate arils. Enhanced with stock and maggi cubes. Delicious, attractive, loaded with vegetables, healthy and nutritious. A one pot visual and tasty meal, served with raita and papad. For your next special occasion, make this pulao to wow your family and friends. Simple, easy, ready in minutes and use any vegetables you have on hand.
Navaratna Pulao
(Serves 6 or 8)
Ingredients:
2 cups basmati rice
1 large onion (chopped, about 2 cups)
1 long green chilli (chopped)
4 large cloves of garlic (chopped)
1-inch ginger (grated)
1 large tomato (chopped)
1 bay leaf
10 whole black peppercorns
4 green cardamoms
2 cinnamon sticks (1.5-inch each)
6 cloves
3 3/4 cups vegetable stock or water
3 maggi vegetable cubes (4 grams each)
1 medium-sized potato, about 1/2 cup (cubed)
1/4 of a large peeled carrot, about 1/2 cup (cubed)
1/2 of a large green pepper, about 1/2 cup (cubed)
1/2 cup corn kernels (fresh or frozen)
1/2 cup green peas (fresh or frozen)
2 tablespoons pomegranate arils
few cashewnuts and raisins (lightly fried in oil)
1/3 cup oil
salt
Method:
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat the oil with bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. Add the onions and when golden brown, fry the ginger, garlic and green chillies. Incorporate the cubes of potato and mix well. Then, tomato and when soft and pulpy, crushed bouillon cubes. Add cubes of carrot and pour in the stock. Sprinkle a little salt. Cover the pan and bring to a nice boil.
In the meantime, drain rice and keep it ready. When the stock comes to a roaring boil, gently mix in the rice, corn kernels, green peas and green bell pepper. Close pan with the lid and cook on medium heat until half the liquid is absorbed. Stir rice gently, cover with the lid and continue cooking. After few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame leaving the pan covered. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve pulao hot garnished with pomegranate arils, cashewnuts and raisins.
Note:
(Serves 6 or 8)
Ingredients:
2 cups basmati rice
1 large onion (chopped, about 2 cups)
1 long green chilli (chopped)
4 large cloves of garlic (chopped)
1-inch ginger (grated)
1 large tomato (chopped)
1 bay leaf
10 whole black peppercorns
4 green cardamoms
2 cinnamon sticks (1.5-inch each)
6 cloves
3 3/4 cups vegetable stock or water
3 maggi vegetable cubes (4 grams each)
1 medium-sized potato, about 1/2 cup (cubed)
1/4 of a large peeled carrot, about 1/2 cup (cubed)
1/2 of a large green pepper, about 1/2 cup (cubed)
1/2 cup corn kernels (fresh or frozen)
1/2 cup green peas (fresh or frozen)
2 tablespoons pomegranate arils
few cashewnuts and raisins (lightly fried in oil)
1/3 cup oil
salt
Method:
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat the oil with bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. Add the onions and when golden brown, fry the ginger, garlic and green chillies. Incorporate the cubes of potato and mix well. Then, tomato and when soft and pulpy, crushed bouillon cubes. Add cubes of carrot and pour in the stock. Sprinkle a little salt. Cover the pan and bring to a nice boil.
In the meantime, drain rice and keep it ready. When the stock comes to a roaring boil, gently mix in the rice, corn kernels, green peas and green bell pepper. Close pan with the lid and cook on medium heat until half the liquid is absorbed. Stir rice gently, cover with the lid and continue cooking. After few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame leaving the pan covered. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve pulao hot garnished with pomegranate arils, cashewnuts and raisins.
Note:
- India Gate Rozzana basmati rice was used for making this pulao.
- Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.
- Potato takes a longer time to cook hence, added first. Cubes of carrot with the stock, while corn kernels, green peas and green bell pepper with the rice since the last three require less cooking time.
- In case of fresh green peas, add them with cubes of carrot.