Mushroom masala ( punjabi dish)

 NAVRATAN PULAO  

Navratan Pulao is an irresistible assortment of various different cooked vegetables and then mixed with the rice and flavorful spices. The name narration it.

Cooking Time: 20 minutes approx
Serving: 3-4
Recipe Type: Main Course
Recipe Cuisine: India

Ingredients :

                     1. 250 gms cooked Basmati Rice
                     2. 1 chopped Carrot
                     3. Some chopped Beans
                     4. 100 gms Paneer/Cottage Cheese
                     5. Some Cauliflower
                     6. 1 medium size deseeded chopped Tomato
                     7. One bowl Green Peas
                     8. 1 teaspoon cumin seeds
                     9. Some Cashew Nuts
                   10. Some Raisins
                   11. 1 tablespoon Lemon Juice
                   12. 1 tablespoon Sugar
                   13. 1 tablespoon Ginger Paste
                   14. 2 Bay leaves
                   15. Some whole Garam Masala
                   16. 3 tablespoon Ghee
                   17. Salt to taste

Method :

Step 1: Take a pan & after heating it give some ghee and let it melt. Add paneer to fry for a while until light brown. Take it out from the pan. Now give cauliflower, carrot, beans to fry for 2-3 minutes. Add some salt to soften the veggies. Then add peas and tomatoes to fry for another 2-3 minutes, you can cover it with a lid. After that take it out all.

             Step 2: Now give all the tempering spices into the pan. Add ginger and mix it for a few seconds. Add cashews & raisin, once it swells up add rice & stir it well. Then give some salt to taste & add all the fried veggies including paneer. Mix it, toss it. Add lemon juice, sugar and again mix it for a minute. Turn off the flame, you can now add my special twist in it, i.e. some ground garam masala with mace crust. Here it is ready to be served our Perfect Navratan Pulao / Mixed veg Pulao.

Enjoy your tasty energetic meal! 

TIPS: Always use long grain basmati rice for any type of biryani's or pulao

            for color, you can use Kesar dissolved in milk and then pour it above the pulao