How To Make Navratan Biryani | Pulao Recipe

Join me, foodies, as today we are diving into another awesome recipe of Biryani, but this time with a royal twist. We will make Navratan Biryani with the richness of vegetables and nuts, which will be full of aroma. Saffron and milk are also added to give it a royal taste. We will break down all the steps and ingredients to help you make this Biryani at home. So let’s get started.

Serving 5- 6

Ingredients for Navratan Biryani:

For Rice:

• 1kg Basmati Rice (Soaked)
• 2 tablespoons ghee
• 1 teaspoon cumin powder( jeera powder)
• 1 black cardamom
• Salt to taste or 1 teaspoon
• 1 tablespoon cooking oil
• 7- 8 cups of water for boiling rice
• 1.5 bay leaves ( tez patta)
• 2- 3 cardamom pods (hari elaichi)
• 2- 3 cloves (laung)
• 1 cinnamon stick

Boil with salt until 3/4 is done.

For Saffron Milk:

•  Add 7-8 threads of Saffron in one cup of lukewarm milk.

Navratan:

• 3 tablespoons almonds (raw)
• 2 tablespoons cashew
• 100g paneer cut into 1-inch cubes
• 1/2 cup Cauliflower florets
• 1 cup baby potatoes cut into cubes
• ½ cup diced carrot
• ½ cup diced green beans
• ½ cup green peas
• 2 tbsp raisins
• 1 tbsp dried cherries
• 4-5 pieces of almonds
• 3-4 pieces of walnuts
• 8-9 pieces of pistachio
• 2 tablespoons of pomegranate
• 2 tbsp ghee
• 1 cup thin sliced onion
• 2 tsp sabzi masala
• 1 tsp fennel seed powder (saunf powder)

Preparation:

For rice cooking

1. In a large pot, bring water to a boil and add salt, cardamom pods, bay leaves, and cloves.
2. Add the rinsed rice and let them boil until they are ¾ cooked. The grain still should have a slight bite to them. Once cooked, drain the rice and set them aside.

For Navratan:

1. In a large pan, slightly heat the ghee and add cashews, almonds, raisins, walnuts, dried cherries, and pistachios. Mix well, saute for a minute until the cashews are light golden brown, and reserve for later.
2. In the same pot, add paneer pieces and saute until golden brown for 2-3 minutes. Season with salt and set aside for later use.
3. Now, cook the potatoes in the same pan. Add one tablespoon of ghee if necessary. Cook until they are 80% cooked and golden brown. In the same way, cook the cauliflower, carrots, green beans, and peas until they are 80% done.
4. In the same pan, cook thinly sliced onion until it becomes light brown. Remove some fried onion for garnishing. Now add cloves, black cardamom, bay leaf, cumin seeds (jeera), and black pepper and crackle them. Add some water to avoid overcooking the onions.
5. Add ginger-garlic paste and saute the masala. Next, add some sabzi masala and fennel seed powder and mix it well, adding salt and turmeric powder.
6. In the next step, we will combine all the sauteed vegetables, fried nuts, and rice. Toss them well to mix everything.
7. Next, we will add saffron milk, ground nutmeg, and mace.
8. Cover the dish and let it cook in its own steam (dum) on low flame for 10-12 minutes.
9. Once done, let it rest for 5 minutes before gently fluffing the rice.
10. Serve hot with raita and salad.

Enjoy your delicious Navratan Biryani.

Also try: Baingan Biryani Recipe, Anjappar Style Chicken Biryani