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Recipe Name: Navratan Pulao  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves



Rice   150g
Peas   50 g
Carrots   50 g
Panner   25 g
Cinnamon   1 piece
Bay Leaves   3
Cardamom   3
Cloves   3
Cumin seeds   1/2 tsp
Orange and green colour   few drops each
Salt   11/2 tsp
Onion   50 g
Cashewnuts   4-5
Oil   2 tbsp


  • Clean the rice and divide it into three portions.
  • Wash and soak each portion in water separately for half an hour.
  • Heat 2 tsp oil. Put 1/3rd of whole masalas and cumin seeds and add one portion of the soaked rice. Fry for a few minutes. Add water (double the volume of rice), shelled peas and one drop of green colour and cook till done
  • Cook second portion of rice with grated carrots and drop of orange colour in the same way as the first portion.
  • Cook third portion of rice with fried paneer cubes in the same way as the first potion.
  • Thinly slice the onion and deep fry cashew nuts and onion till golden brown in colour.
  • Arrange the three portions of rice and garnish with fried cashew nuts and onions.
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Suggested Variation
There is no suggested variation for this recipe
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Nutrition Facts
Serving Size   1 katori
Amount Per Serving
Calories 163 Calories from Fat 58
% Daily Value'
Total Fat  6.4 14.2
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  503 20.9
Total Carbohydrate  22.9 7.04
Dietary Fiber   0.6 2
Sugars   0  
Protein   3.3
Vitamin A   283   * Vitamin C   2.04
Calcium   23.8 * Iron   0.9
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs