Navrattan Pullao (Nine-Jeweled Rice)

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice
1 3/4 cups	414ml	Water
1/4 cup	59ml	Oil
1 cup	62g / 2.2oz	Onion - finely sliced (small)
6		Cloves
1		Cinnamon - (1 inch)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cumin seeds
		A
1/4 cup	59ml	Frozen peas - boiled
		Salt
6		Green food coloring - mixed with
1 teaspoon	5ml	Water
		B
1/4 cup	15g / 0.5oz	Diced tomatoes
1/4 teaspoon	1.3ml	Red pepper
		Salt
		Garam masala
6		Red food coloring - mixed with
2 teaspoons	10ml	Water
		C
1		Onion - thinly sliced
2 1/4 cups	533ml	Ghee
1 oz	28g	Almonds
1 oz	28g	Cashew nuts
1 1/2 oz	42g	Golden raisins
1 oz	28g	Pistachio nuts
1		Ginger - (1 inch), thinly sliced
1		Green chile - optional
1		Hard boiled egg

Recipe Instructions

Clean, wash, and soak rice in 1 3/4 cup water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.

Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.

(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chile. Chop egg and sprinkle with salt. Keep warm until required.

To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Source:
Ya Gotta Have It Recipes

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