This recipe is adapted from Sowmya's blog Creative saga with slight differences to suit my taste buds.This is a Mughlai variety of rice which is quite rich and delicately spiced. It tasted great and superb .It is hit in my Family. Thanks Sowmya for sharing such a nice recipe.
Basmati rice- 2 cups
Cashewnuts - 10
Raisins- 1tbsp(i did not use them)
Onion- 1 sliced
Paneer- 2 tbsps
Green peas- 1 cup
Carrot- 1 diced and boiled
Shahjira- 1 tsp
Bay leaf -1
Fruit pieces - 1tbsp stewed(I used apple)
Salt- to taste
Ginger garlic green chilly paste- 2tbsps
Water- 4 cups
Cook the rice. The grains should be seperate. Heat ghee in a pan. Add cashewnuts.Fry and keep them aside. Then add raisins(if using). Fry and keep them aside.Fry the onions till they are golden brown and keep aside. Add the Bay leaf,shahjira,cinnamon, cloves and cardamoms to the ghee and fry again. Add the rice, paneer,green peas,carrots , fruit pieces, paste , salt and mix well. Warm the saffron a little , rub in a little warm water and add it to rice. Decorate with the fried cashews,raisins and onions.Now your Navratna pulav is ready.
You can serve with Onion Raitha.