Instant Pot Navratan Pulao
Navratan Pulao is a flavorful, aromatic, and comforting dish from Mughlai style Indian cuisine. This is a non-spicy rice loaded with dry fruits, nuts, veggies, paneer, whole spices, and flavored with saffron. The pulao can be served with curry, dal, or raita to enhance your meal.
Equipment
- Instant Pot
Ingredients
- 1.5 cup Basmati rice Extra-long grain
- 1 large Onion Sliced
- 1 medium Potato diced
- 8-10 Green beans cut into 3-4 pieces
- 1/2 cup Green peas frozen
- 1 large Carrot diced
- 200 grams Paneer cut into cubes
- 8-10 Cashew nuts halved
- 5 Almonds chopped
- 1 tbsp Golden raisins
- 1 tbsp Cranberries
- 1 tsp Cumin seeds
- 1 inch Cinnamon
- 3-4 Black pepper
- 3 Cloves
- 2 Bay leaves
- 2 Cardamom green
- 1/2 tsp Pulao masala optional
- 7-8 Saffron strands
- 1 1/2 tsp Salt divided
- 1 tbsp Milk warm
- 1.5 tbsp Ghee
- 3 tbsp Oil
Instructions
Instant Pot Method
- Triple wash and soak long grain basmati rice for 30 minutes, later drain all the water, and set it aside.
- Add saffron strands in some warm milk and set aside.
- In the inner pot of an instant pot, turn on the SAUTE mode (Medium), heat 1 tbsp of oil, add paneer cubes, and sauté for 30 seconds. Transfer the dry fruits and nuts and sauté for another 30 seconds. Transfer the paneer and nuts onto a plate.
- Add 1 tbsp oil in the inner pot, transfer the onions, add 1⁄4 tsp salt, and sauté until golden brown. Use a splash of water to prevent them from burning. Transfer the onions to the plate.
- Heat some ghee and oil in the inner pot, add cumin seeds, and let them splutter.
- Next, add black pepper, cloves, cinnamon stick, bay leaves, cardamom, and sauté for 10 seconds.
- Transfer the onions and sauté until they caramelize. Transfer the dry fruits, nuts, paneer, and mix them.
- Next, add the veggies, salt, and mix them well.
- Transfer the rice to the veggies, add the pulao masala if using, and mix it well.
- CANCEL the SAUTE mode, add 1 ¾ cup of water, saffron milk, mix, and adjust the salt at this point.
- Close the lid on your Instant pot, making sure the valve is set to sealing.
- Turn on the MANUAL/PRESSURE COOK button (Low Pressure) and set the timer to 10 minutes.
- Let the pressure naturally release (NRP) for 12-15 minutes.
- Once the pressure is released, fluff the rice with a fork and serve hot.
Indian Pressure Cooker Method
- Follow all the steps in the same way but add 2 ¼ cups of water in the rice instead of 1 ¾ cup.
- Close the pressure cooker lid and set it to medium heat for 2 whistles.
- Once all the pressure is released, open the lid and keep it half open for about 5-7 minutes. Fluff the rice with a fork and serve hot.
Stovetop Method
- In a large pot, boil 6 cups of water, transfer the soaked rice, and cook the rice for 10 minutes. Transfer the rice to the colander and set aside.
- In a pan, add 1 tbsp oil, sauté paneer and nuts in a similar way. Transfer the paneer and nuts to the plate.
- Next, add another tbsp oil, transfer the onions, and sauté the 4-5 minutes or until caramelized. Transfer them to the plate.
- In a pan add 2 tbsp of oil, fry the potatoes until they cook soft for about 5 minutes by adding a pinch of salt.
- Add some carrots and beans, cook them for 3 minutes on high heat. Next add green peas and cook them for 1 minute. Transfer the veggies to the plate.
- In a pan, add some ghee and oil. Add cumin seeds and let them splutter.
- Next, add black pepper, cloves, cinnamon stick, bay leaves, cardamom, and sauté for 10 seconds.
- Now add the veggies (except onions), paneer, nuts, pulao masala, and some salt.
- Transfer the rice and cover it with a lid on low heat for 5 minutes.
- Stir the rice, sprinkle some saffron milk, add caramelized onions, and gently mix everything. Cover the rice with a lid on low heat for another 2 minutes and serve hot.
Notes
- Use extra-long grain basmati rice, which has perfect texture to keep the rice fluffy and separated, rather than clumped together.
- Navratan pulao is a non-spicy rice - do not add green chillies in the recipe which don’t belong to the flavor of this dish.
- Do not skip the main ingredients or star of this recipe like raisins, cranberries, or any fruit in the dish. These ingredients give lovely sweet flavors to the dish.
- Saffron and cardamom makes the rice so flavorful and decadent so do not skip these 2 ingredients.
- While frying the onions, make sure to add a splash of water and salt while cooking in an instant pot.
- You can fry the paneer, nuts, and onions in some other pan as well.
- If you burn the inner pot of an instant pot while frying the ingredients, clean the pot before making the rice.