Navratna Pulao

Ingredients

• 2 cups (360 gm) Rice, long grained,  washed, soaked for 1½ hour
• 1 tbsp (15 gm) Ghee (clarified)
• 1 tsp Cumin (zeera seeds)
• ½ cup (100 gm) Onions, sliced fine
• ½ cup (250 gm) Green peas
• 1 cup Potato, peeled, and cubed to match peas
• ½ cup Paneer (cottage cheese) cubed to match peas
• ½ cup Carrot, cubed to match peas
• ½ cup Mushrooms, finely chopped
• ½ cup (50 gm) Kaju (cashewnuts) halved and roasted
• ½ cup (50 gm) Almonds, dry rosted
• ½ cup (25 gm) Makhana (lotus seeds)
• ¼ cup (30 gm) Kishmish (raisins)
• ½ cup (125 gm) Tomato puree
• 1½  tsp Salt
• ½  tsp Garam masala
• 3 ½  cups Hot water
• 1 tsp Kewra (vetivier)

Preparation

• Mix 1½ tsp ghee and zeera in a deep dish. Cook covered at HI for 1 minute.

• Add onions and cook uncovered at HI for 10 minutes, stirring once, till brown.

• Add the potato, paneer, and 1½ tsp ghee. Mix it well and cook covered at HI for 5 minutes, stirring once.

• Mix in the peas, carrot, mushrooms, kaju, badaam, makhana and kishmish. Cook covered at 70 % for 5 minutes.

• Add rice (water drained), tomato pure, salt, garam masala and water. Stir and cook covered at HI for 10 minutes, then at 70% for 10 minutes.

• Stir in the kewra and cook covered at 30% for 5 minutes. Serve immediately.