Navrattan Pullao (Micro)

Ingredients

• Rice, long grained 2 cups (360g), washed and soaked for ½ hour
• Ghee 1 tbsp (15 g)
• Cumin (zeera ) seeds 1 tsp
• Green peas, shelled ½ cup (250 g , unshelled)
• Potato, peeled and cubed to match peas 1 cup
• Paneer (Cottage Cheese) cubed to match peas ½ cup
• Carrot, cubes to match peas ½ cup
• Mushrooms, finely chopped ½ cup
• Kaju (Cashewnut) halves, roasted ½ cup (50 g)
• Almonds , dry roasted ½ cup (50 g)
• Makhana (Lotus seeds) ½ cup (25 g)
• Kishmish (Raisins) ¼ cup (30 g)
• Tomato, freshly pureed and strained ½ cup (125 g)
• Salt 1 ½ tsp or to taste
• Garam masala ½ tsp
• Hot water 3 ½ cups  
• Kewra (Vetivier) 1 tsp

Preparation

• Mix 1 ½ tsp ghee and zeera in a deep dish and cook covered at HI for 1 minute.

• Add the potato, paneer cubes and 1 ½ tsp ghee, mix well and cook covered at HI for 5 minutes, stirring once.

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

• Add the drained out rice, tomato puree, salt, garam masala and water, stir to mix 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 and serve. This is so colorful it does not need a garnish.