Navratan Pulao, meaning “nine jewels” pulao, is more than just a royal Indian rice dish. It’s a cherished family tradition, especially during Diwali when the house fills with laughter and warmth. I still remember how, as children, we would gather around the kitchen, watching my grandmother skillfully blend colorful vegetables, aromatic spices, nuts, and creamy paneer into a beautiful mosaic. Each ingredient was a “jewel,” symbolizing the richness of the festival and the love that bound our family together.
As the basmati rice simmered, the golden hue from saffron milk would gently spread, infusing each grain with a subtle fragrance that reminded us Diwali had truly arrived. My mother would toast the nuts in rich ghee while we helped set the table with the special festive plates reserved for this occasion. The crunch of cashews, sweetness of raisins, and the soft cubes of paneer created a harmony of taste and texture that marked every bite with celebration and nostalgia.
Unlike regular pulao, Navratan Pulao was always cooked in layers. A technique my family swore by to let the flavors meld perfectly. The kitchen filled with the delicate aroma of saffron and toasted spices, and soon, the entire home felt alive with anticipation. When it was finally served, paired with cooling raita and a sprinkle of fresh coriander, the pulao became a centerpiece for our Diwali feast, a dish that brought generations together and left everyone asking for seconds.
Sharing Navratan Pulao during Diwali is more than enjoying a meal, it’s about honoring family traditions, creating memories, and celebrating togetherness. This royal dish brings a festive touch to the table, making each gathering a little more special and every guest feel truly welcomed.
Ingredients
For the Rice
- 2 cups Royal Chef’s Secret Basmati Rice
- Water for boiling
- Salt to taste
- 1 tsp Ghee
For Saffron Milk
- 8–10 strands Saffron
- 3 tbsp Warm Milk
For Frying
- 3–4 tbsp Ghee
- 10–12 Cashew Nuts
- 8–10 Almonds
- 1 tbsp Raisins
- 1 cup Paneer Cubes
- 1 cup Cauliflower Florets
- 1 medium Potato (diced)
For Masala
- 1 tsp Cumin Seeds
- A pinch of Hing
- 2–3 Cloves
- 2 Bay Leaves
- 1-2 Mace (Javintri)
- 2 Big Cardamoms
- 1 small Cinnamon Stick
- 1 medium Onion (thinly sliced)
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 2 Green Chilies (slit)
- ½ cup Green Beans (boiled)
- ½ cup Green Peas (boiled)
- ½ cup Chopped Carrot (boiled)
- 1 tsp Garam Masala
- Salt to taste
For Garnish
- Fried Onion (Birista)
- ½ Lime Juice
- Chopped Coriander Leaves
- Pomegranate Arils
Method
- Prepare Rice:
Wash and soak the basmati rice for 20–30 minutes. Boil water in a large pot with salt, add 1 tsp ghee, and cook the soaked and drained rice until it’s 80% done. Drain and set aside. - Prepare Saffron Milk:
Soak saffron strands in warm milk and keep aside for color and aroma. - Fry Nuts, Paneer, and Veggies:
Heat ghee in a large pan. Roast cashew nuts, almonds, and raisins until golden brown, then remove on a kitchen paper towel. In the same ghee, fry paneer cubes until golden and keep aside. Fry cauliflower florets and diced potatoes until golden, then remove and keep aside. - Prepare Masala Base:
In the same pan with remaining ghee, add cumin seeds, hing, cloves, bay leaves, big cardamoms, mace and cinnamon stick. Let them splutter and release aroma. Add sliced onion, minced garlic, grated ginger, and slit green chilies. Sauté until onions turn translucent. - Add Vegetables:
Add boiled green beans, green peas, and chopped carrots. Then add fried cauliflower and potatoes. Sprinkle salt and garam masala, mix well, cover, and cook for 3–4 minutes. - Layer the Pulao:
Spread the cooked rice over the vegetable mixture, toss and mix. Top with fried paneer cubes and sprinkle fried onions. Pour saffron milk evenly on top. Cover and cook on low flame for 8–10 minutes so the flavors infuse. - Finish and Serve:
Gently toss the pulao to mix everything lightly. Squeeze lime juice, garnish with fried nuts, coriander leaves, and pomegranate arils. Serve hot with cooling raita.
Tips
- Do not overcook the rice initially; slightly undercooked rice will give perfect texture after final streaming.
- Adjust spice levels to your taste, for richer flavor, add a pinch of saffron essence or kewra water.
- Use fresh paneer for soft texture; frying adds a nice golden crust.
- For a royal touch, add a few drops of rose water before serving.
- Always use good quality aged basmati rice for that long, fluffy, aromatic grain.
Navratan Pulao
Ingredients
Method
- Wash and soak the basmati rice for 20–30 minutes. Boil water in a large pot with salt, add 1 tsp ghee, and cook the soaked and drained rice until it’s 80% done. Drain and set aside.
- Soak saffron strands in warm milk and keep aside for color and aroma.
- Heat ghee in a large pan. Roast cashew nuts, almonds, and raisins until golden brown, then remove on a kitchen paper towel. In the same ghee, fry paneer cubes until golden and keep aside. Fry cauliflower florets and diced potatoes until golden, then remove and keep aside.
- In the same pan with remaining ghee, add cumin seeds, hing, cloves, bay leaves, big cardamoms, mace and cinnamon stick. Let them splutter and release aroma. Add sliced onion, minced garlic, grated ginger, and slit green chilies. Sauté until onions turn translucent.
- Add boiled green beans, green peas, and chopped carrots. Then add fried cauliflower and potatoes. Sprinkle salt and garam masala, mix well, cover, and cook for 3–4 minutes.
- Spread the cooked rice over the vegetable mixture, toss and mix. Top with fried paneer cubes and sprinkle fried onions. Pour saffron milk evenly on top. Cover and cook on low flame for 8–10 minutes so the flavors infuse.
- Gently toss the pulao to mix everything lightly. Squeeze lime juice, garnish with fried nuts, coriander leaves, and pomegranate arils. Serve hot with cooling raita.
Notes
- Do not overcook the rice initially; slightly undercooked rice will give perfect texture after final steaming.
- Adjust spice levels to your taste, for richer flavor, add a pinch of saffron essence or kewda water.
- Use fresh paneer for soft texture; frying adds a nice golden crust.
- For a royal touch, add a few drops of rose water before serving.
- Always use good quality aged basmati rice for that long, fluffy, aromatic grain.
