Nav Ratan Pulao  with Coconut Curry
Nav Ratan Pulao  with Coconut Curry

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, nav ratan pulao  with coconut curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Nav Ratan Pulao  with Coconut Curry is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Nav Ratan Pulao  with Coconut Curry is something that I’ve loved my whole life.

Navratan Pulao is a colorful pulao made from fresh vegetables, fruits and nuts with mild spice. Apart from awesome taste and flavor this navratan pulao is colorful treat for your eyes. The Vegetables Pulao with Coconut Curry features rice sautéed with colourful veggies, served in the form of a ring that is filled with a coconut milk based curry. A special masala paste made of coconut, garlic and spices transforms the soothing coconut milk into a mouth-watering curry.

To get started with this recipe, we have to prepare a few ingredients. You can have nav ratan pulao  with coconut curry using 32 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Nav Ratan Pulao  with Coconut Curry:
  1. Make ready 500 gms long grained rice (basmati)
  2. Make ready 75 gms ghee
  3. Prepare 75 gms onions, chopped
  4. Make ready 50 gms paneer (cottage cheese)
  5. Take 50 gms green peas
  6. Make ready 50 gms cauliflower
  7. Take 50 gms boiled sweet corns
  8. Take 50 gms pineapple cubes
  9. Take 60 gms carrot, chopped
  10. Take 25 gms cashewnuts (kaju)
  11. Get 20 gms raisins (kismis)
  12. Make ready 150 gms curds (dahi)
  13. Get 15 gms green chillies, chopped
  14. Prepare 1 tsp chilli powder
  15. Get 1/2 tsp turmeric powder (haldi)
  16. Prepare to taste salt
  17. Make ready 1/4 cup chopped mint leaves (phudina)
  18. Make ready 1/4 cup chopped coriander (dhania)
  19. Make ready 1 lemon
  20. Get 25 gms ginger-garlic (adrak-lehsun) paste
  21. Get For Coconut Curry-
  22. Get 1 tablespoon coconut oil
  23. Take 1/4 cup onion, finely chopped
  24. Get 5-6 garlic cloves, finely chopped
  25. Take 1 inch piece ginger, finely chopped
  26. Prepare 1 spring curry leaves
  27. Prepare to taste Salt and pepper,
  28. Prepare 1 can coconut milk
  29. Prepare 1 tbsp coconut powder
  30. Get 2 tablespoons shaved almonds, cashews
  31. Take 4-5 dried red chillies
  32. Make ready 1 cup string beans

Serve Navratan Korma with Whole Wheat Lachha Parathas and Mushroom Pulav for a delicious lunch or dinner. Stir-fry for a minute, then add sprinkle this over the curry along with some chopped cilantro. A fragrant, tasty and mild coconut milk pulao made with mixed veggies, rice, coconut milk, spices and herbs. This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables.

Instructions to make Nav Ratan Pulao  with Coconut Curry:
  1. Heat 2 tsp ghee in a kadhai, add half the onions and saute till they turn translucent. - Add the rice, mix well and saute till the rice is crisp and cook on a slow flame till 3/4th cooked. - Remove from the flame and keep aside.
  2. Heat 4 tbsp ghee in another pan, add the bayleaf, fennel seeds, star anise and saute for 20 seconds. - Add the vegetables,corns,almonds, cashews,raisins and saute till they are cooked but crisp.
  3. Add the curds and salt and mix well and cook till the mixture becomes thick. - Spread some rice in a large aluminum baking pan, then alternate by spreading some of the yogurt mix.
  4. Repeat alternating rice and curd mix till everything is used up. Cover tightly and keep on simmer flame by placing on iron tawa for 25 minutes.
  5. For Coconut Curry.. Heat the coconut oil in a pan over medium heat. Sautee the curry leaves,onion and garlic, stirring for 3 minutes. Add the chilli paste, ginger and curry powder,stir for 30 seconds and add the peeled almonds,coconut powder and cashews.Season with salt and pepper, and stir.
  6. Add the coconut milk, bring to a boil, cover and cook for 15 minutes or less, depending on how thicker you want to relish.
  7. Turn the heat off and sprinkle with cashews and dried chillies.
  8. Now transfer Pulao in a bowl,microwave to set the Pulao.Now revert the Pulao into rice plate.Make hole in the central part of set Pulao and fill it with coconut curry.Navratan Pulao is ready to serve.Serve with beetroot raita.

A fragrant, tasty and mild coconut milk pulao made with mixed veggies, rice, coconut milk, spices and herbs. This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce. Navaratna "nine gems", and this curry is made with nine different vegetables, fruits and nuts this recipe can be best described as a princess… swet, dainty and royal. Paneer mingles well with the mélange of vegetables and fruits in this mild yet luscious curry.

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