How to Make Speedy Nav Ratan Pulao with Coconut Curry

Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Award-winning Nav Ratan Pulao with Coconut Curry. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Nav Ratan Pulao with Coconut Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nav Ratan Pulao with Coconut Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few ingredients. You can have Nav Ratan Pulao with Coconut Curry using 32 ingredients and 8 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Nav Ratan Pulao with Coconut Curry:

1. 500 gms long grained rice (basmati)
2. 75 gms ghee
3. 75 gms onions, chopped
4. 50 gms paneer (cottage cheese)
5. 50 gms green peas
6. 50 gms cauliflower
7. 50 gms boiled sweet corns
8. 50 gms pineapple cubes
9. 60 gms carrot, chopped
10. 25 gms cashewnuts (kaju)
11. 20 gms raisins (kismis)
12. 150 gms curds (dahi)
13. 15 gms green chillies, chopped
14. 1 tsp chilli powder
15. 1/2 tsp turmeric powder (haldi)
16. to taste salt
17. 1/4 cup chopped mint leaves (phudina)
18. 1/4 cup chopped coriander (dhania)
19. 1 lemon
20. 25 gms ginger-garlic (adrak-lehsun) paste
21. For Coconut Curry-
22. 1 tablespoon coconut oil
23. 1/4 cup onion, finely chopped
24. 5-6 garlic cloves, finely chopped
25. 1 inch piece ginger, finely chopped
26. 1 spring curry leaves
27. to taste Salt and pepper,
28. 1 can coconut milk
29. 1 tbsp coconut powder
30. 2 tablespoons shaved almonds, cashews
31. 4-5 dried red chillies
32. 1 cup string beans

Instructions to make to make Nav Ratan Pulao with Coconut Curry

1. Heat 2 tsp ghee in a kadhai, add half the onions and saute till they turn translucent. Add the rice, mix well and saute till the rice is crisp and cook on a slow flame till 3/4th cooked. Remove from the flame and keep aside.
2. Heat 4 tbsp ghee in another pan, add the bayleaf, fennel seeds, star anise and saute for 20 seconds. Add the vegetables,corns,almonds, cashews,raisins and saute till they are cooked but crisp.
3. Add the curds and salt and mix well and cook till the mixture becomes thick. Spread some rice in a large aluminum baking pan, then alternate by spreading some of the yogurt mix.
4. Repeat alternating rice and curd mix till everything is used up. Cover tightly and keep on simmer flame by placing on iron tawa for 25 minutes.
5. For Coconut Curry.. Heat the coconut oil in a pan over medium heat. Sautee the curry leaves,onion and garlic, stirring for 3 minutes. Add the chilli paste, ginger and curry powder,stir for 30 seconds and add the peeled almonds,coconut powder and cashews.Season with salt and pepper, and stir.
6. Add the coconut milk, bring to a boil, cover and cook for 15 minutes or less, depending on how thicker you want to relish.
7. Turn the heat off and sprinkle with cashews and dried chillies.
8. Now transfer Pulao in a bowl,microwave to set the Pulao.Now revert the Pulao into rice plate.Make hole in the central part of set Pulao and fill it with coconut curry.Navratan Pulao is ready to serve.Serve with beetroot raita.

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