Navratan Pulao is a rich, mildly spiced, and fragrant rice dish that perfectly balances sweet, savory, and nutty flavors. Every spoonful is a delightful mix of soft paneer, crunchy nuts, aromatic whole spices, and perfectly cooked basmati rice, making it a festive favorite. The natural sweetness of raisins and saffron-infused rice add a royal touch, while the gentle heat from whole spices brings depth to the dish.
Akbar’s Royal Feast: The Story Behind Navratan Pulao
Navratan Pulao, meaning “Nine Jewels Pulao,” traces its origins back to the Mughal era, specifically to Emperor Akbar’s royal kitchen. The dish is said to be inspired by the Navratnas—Akbar’s nine legendary courtiers, who were known for their wisdom, talent, and contributions to the empire.
Just as these nine individuals brought richness to his court, Navratan Pulao is a celebration of diverse ingredients coming together to create a regal and flavorful dish.
Mughal cuisine was famous for its luxurious use of aromatic spices, nuts, and dried fruits, blending Persian influences with Indian traditions. Navratan Pulao embodies this richness—each ingredient carefully chosen to add layers of taste and texture.
Over time, the dish has evolved across regions, with some variations including fruits like pineapple and pomegranate for a subtle sweetness, while others focus on a perfect balance of spices and fragrant basmati rice.
Whether served in royal feasts or home kitchens today, Navratan Pulao remains a symbol of indulgence, heritage, and culinary artistry.
Symbolic Ingredients – The Gems in a Dish
- Basmati Rice – The long, fragrant grains make the pulao light and fluffy, ensuring each bite is aromatic and delicate.
- Paneer – Soft, golden-fried cubes add a rich and creamy texture that blends beautifully with the other ingredients.
- Cashews & Almonds – Bring a delightful crunch and mild sweetness, balancing the dish’s spices.
- Raisins – The subtle sweetness of raisins enhances the contrast of flavors, adding a royal Mughlai touch.
- Potatoes, Carrots, Beans, Cauliflower, Green Peas – These vegetables add color, texture, and a fresh, earthy sweetness that makes the pulao wholesome.
- Whole Spices (Cinnamon, Cardamom, Bay Leaf, Star Anise, Cloves, Peppercorns, Shah Jeera) – Infuse deep, warming aromas and a mild heat that elevates the dish’s flavor.
- Ghee – Enhances the richness and brings out the flavors of the spices, making the pulao incredibly fragrant.
- Lemon Juice – Adds a slight tangy freshness, balancing the richness of the nuts and paneer.
- Saffron Milk – Gives the dish a subtle floral aroma and a beautiful golden hue, making it fit for royalty.
- Fried Onions – Crispy, caramelized onions add a deep, slightly sweet umami flavor that ties everything together.
Cooking Navratan Pulao – Bringing it All Together
To begin, soak the basmati rice for about 30 minutes. This helps achieve those long, separate grains that define a good pulao. While the rice soaks, get the water boiling and cook the rice with a little salt until it’s perfectly fluffy. Strain and set it aside.
Now, it’s time to bring in the richness. In a heavy-bottomed pan, heat some ghee and start roasting the cashews and almonds until golden. Toss in the raisins just for a few seconds—just enough for them to puff up. Set them aside.
Next, in the same pan, add some more ghee and fry the paneer cubes until they turn golden brown. Keep them aside as well. Now, add a little more ghee (yes, this dish is indulgent!) and sauté the potatoes and carrots. Cover them and let them cook for a few minutes before removing them.
Follow the same process with the cauliflower, beans, and green peas—giving each vegetable just enough time to cook while still retaining a slight bite.
Now, it’s time for the final layering. In the same pan, heat some more ghee and toss in the whole spices—bay leaves, cinnamon, cloves, cardamom, star anise, and peppercorns. The moment they start releasing their aroma, add the cooked basmati rice.
Gently fold in the fried vegetables, paneer, nuts, and raisins. A squeeze of fresh lemon juice, a drizzle of saffron-infused milk, and a handful of crispy fried onions go in next. Mix everything gently, cover, and let the flavors meld on low heat for a few minutes.
💡 Pro Tip: Soak saffron strands in warm milk for at least 10 minutes before adding it to the rice. This gives the dish a rich golden hue and an irresistible aroma.
When you lift the lid, you’re greeted with a dish that’s beautifully golden, rich with nuts and spices, and bursting with flavors. Serve it hot with a side of raita or a light gravy for a meal that’s fit for a king!
How to Serve Navratan Pulao?
Navratan Pulao is best enjoyed hot, with its rich aroma and vibrant colors making it a centerpiece on any dining table.
Serve it with
- Side Gravy: Pair it with a mildly spiced paneer curry like Shahi Paneer, Navratan Korma, or a simple dal for a well-balanced meal.
- Raita: A cooling cucumber or boondi raita complements the richness of the pulao.
- Papad & Pickle: Crispy papad and a spoon of tangy mango or lime pickle add a delightful contrast.
- Garnish: Top with fried onions, chopped coriander, and a drizzle of ghee for extra aroma and richness.
For festive or special occasions, serve it in a decorative bowl with a few extra nuts and saffron strands sprinkled on top to enhance its royal appeal.
How to Pack Navratan Pulao for Lunch?
Navratan Pulao is a great choice for lunch boxes, as the flavors deepen over time, making it even more delicious.
To keep it fresh
- Keep it slightly moist: Add a spoon of ghee before packing to prevent the rice from drying out.
- Use an insulated lunchbox: This helps retain warmth and prevents the pulao from becoming too cold and clumpy.
- Pack sides separately: If carrying raita or curry, keep them in a separate container to avoid mixing.
- Garnish just before eating: Pack fried onions or extra nuts in a small box and sprinkle them before serving for a fresh crunch.
This makes for a flavorful, aromatic, and satisfying meal, whether at work, school or on the go!
Navratan Pulao
Ingredients
Instructions
Prep Work
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soak the basmati rice in water for 30 mins
Method
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Fill a pot with water and bring it to a boil. Add the soaked rice and salt
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Cook until the rice is done. Strain and keep it aside.
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In a kadai, add ghee, cashews, and almonds. Roast until they turn slightly golden brown.
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Add raisins to the kadai and roast for a few seconds. Keep them aside in a plate.
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Add ghee to the same kadai, then add paneer cubes. Roast until they turn golden brown. Keep them aside.
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Add more ghee to the kadai. Add chopped potatoes and carrots. Roast for a few minutes.
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Add salt, mix well, and cover with a lid. Cook for a few minutes, then keep them aside.
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Add ghee, then add cauliflower, beans, and green peas to the kadai.
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Cover with a lid and cook for 2 minutes. Add salt, mix well, cover again, and cook for 5 minutes.
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Transfer the cooked vegetables to a plate and keep them aside.
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Add ghee to the kadai.Once kadai is hot then add whole spices(star anise,cinnamon, bay leaves, cardamom,cloves), peppercorns, and shah jeera. Sauté for a few seconds.
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Add the cooked basmati rice to the kadai and mix gently with the tempered spices.
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Add the roasted vegetables and paneer to the rice.
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Add salt (little), lemon juice, and saffron milk. Mix everything gently on a low flame.
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Add the roasted nuts and raisins to the pulao. Mix well.
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Lastly, add fried onions on top. Cover with a lid and let it cook for 5 minutes on low flame.
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Serve the colorful navratan pulao hot with a side of gravy and raita.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 18g28%
- Cholesterol 30mg10%
- Sodium 500mg21%
- Total Carbohydrate 50g17%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 12g24%
- Vitamin A 500 IU
- Vitamin C 20 mg
- Calcium 200 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.