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.
This Navratan pulao is flavored with exotic whole spices like cumin, cardamon, black pepper, cloves, cinnamon, and bay leaves. Whole spices infuse the flavors without adding heat. I like to add a dash of ground spices yet it does not taste spicy.
Caramelized onions add a dash of sweetness and beautiful taste to the pulao. Dry fruits like golden raisins and cranberries give some sweetness, adding some uniqueness to the dish. Saffron and cardamom pods are the star of the recipe for their exotic flavors.
Traditionally long grain basmati rice is cooked separately, nuts and veggies are deep fried before adding to the rice. To keep it healthy, I have skipped frying the nuts and veggies. I have made the rice in an instant pot or pressure cooker to reduce the amount of work and time.
I have used paneer to make it a protein rich dish. It can be easily made vegan friendly by adding tofu or soya chunks, replacing ghee by simply adding some coconut oil, and using coconut milk for soaking the saffron.
Table of Contents
What Is Navratan Pulao?
Pulao is a rice based dish made by using Basmati rice along with aromatic herbs and spices. Pulao originated in Persia and is also known as Pilau or Pilaf.
Navratan means 9 gems or jewels. Navratan Pulao is from Mughlai cuisine which is very rich in taste. It was used to cook for kings and emperors back then. Mughals brought their exotic food to India along the way.
Navratan Pulao consists of 9 special ingredients which are called navratan. These gems are loaded with some rich ingredients like dry fruits, nuts, paneer, and some veggies.
Ingredients
- Basmati rice
- Onions
- Potatoes
- Green beans
- Green peas
- Carrots
- Paneer
- Cashew nuts
- Almonds
- Golden raisins
- Cranberries
- Cumin seeds
- Cinnamon
- Black pepper
- Cloves
- Bay leaves
- Cardamom
- Pulao masala
- Saffron
- Salt
- Milk
- Ghee
- Oil
Instant Pot Navratan Pulao Step By Step Recipe
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.
*If the inner pot is burnt, clean the pot before making the rice. You can cook the paneer, nuts, and onions in a separate pan as well.
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.
Navratan Pulao In An Indian Pressure Cooker
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.
Navratan Pulao 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.
Tips For Making Navratan Pulao
- 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.
Variations
- You can use regular basmati rice in this recipe instead of extra-long grain basmati rice.
- Use some other veggies such as corn, cauliflower, or broccoli in the navratan pulao. I generally add cauliflower but I was out of it.
- Take advantage of frozen veggies like peas, beans, corn, and carrots to shorten the preparation time.
- Add some chopped apples, pomegranate arils, black raisins, cherries, or pineapple to add some sweetness in the dish.
- Skip adding paneer and add some extra firm tofu or soya chunks in the recipe. Make sure to take out the moisture from the tofu and soak the soya chunks in some hot water.
- Use any non-dairy milk for soaking the saffron.
- Skip adding ghee and use any kind of oil instead.
- Ready made fried onions can be used instead of caramelizing the onions for convenience.
How To Store Navratan Pulao?
Navratan pulao can be stored in a refrigerator for 4 days in an airtight container. Sprinkle 1 tbsp water on it and heat it up in the microwave for a few minutes.
Reheat the rice on low heat for 10 minutes by covering it with a lid. Stir it well and heat for another 2-3 minutes.
How To Serve Navratan Pulao?
This pulao can be served with any raita – especially cucumber raita, mixed veggie raita, or boondi raita along with some papad.
Serve the pulao with tomato saar (tomato soup in coconut milk) and some roasted papad.
Onion dal, dal tadka, spinach dal, dal fry, dal makhani, or green split dal tastes amazing with this pulao.
Punjabi kadhi or Maharashtrian kadhi goes pretty well with Navratan Pulao.
Serve any curry as a side dish along with the pulao like dum aloo, black eyed peas curry, or chole with some mango pickle.
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Instant Pot Navratan Pulao
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.
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