Today, I have a really simple pulao from Odisha. The name nabratan means nine gems literally and there are some recipes such as navratan pulao, navratan kurma in Indian cuisine. The recipes may vary from state to state, but the final dish is a colourful one with lots of vegetables. This nabaratan palau from Odisha is one such gem of a recipe. The pulao is not really spicy. It is mild, with subtle spice flavours and really colourful because of the vegetables and nuts used.
While compiling the list, I was selecting so many mildly spiced recipes because I had to serve my daughter. Though she loves spicy dishes now and then, her most favourite is mildly spiced recipes. Some times it is a real headache when cooking for both hubby and daughter, he likes everything super spicy and she loves everything mild. I always make it to satisfy Sruti leaving hubby’s preferences. I think every mom does this. Coming to this pulao, she loved this nut and vegetables loaded pulao lot. As I was making rice regularly for the BM, I completely lost my photography in this. I have used two or three bowls for the entire series and I couldn’t even get imaginative in presentation.
Basmati Rice – 1 cup
Ghee – 2 tbs
Clove – 2
Cinnamon – a small piece
Mace – a small piece
Star Anise – 1
Almonds – 2 tbs
Cashew Nuts – 2 tbs
Carrot – 1
Green Peas – 1/4 cup
Corn – 2-3 tbs
Potato – 1
Paneer – 100 gm, cubed
Green Chilly – 2
Water – 2 1/4 cups
Salt – to taste
Wash and soak rice for 20 minutes. Drain water and set aside.
Heat ghee and add all the spices.
Fry for 10 seconds.
Add in the nuts. Fry for a few seconds.
Add in carrots, green peas, potato, slit green chillies and corn.
Cover and cook on low flame for 2-3 minutes.
Add the rice and saute for a minute.
Then add water and salt.
Once it starts boiling, reduce flame and cover and cook for 10 minutes or until the water is completely absorbed.
Remove from flame and let it sit for 10 minutes.
Serve it hot with a side dish of your choice.
Recipes so far in this festival