Recipe - Navrattan Pullao (Nine-Jeweled Rice)

1 cup Basmathi rice
1 Three fourths cup Water
One fourth cup Oil
1 small Finely cut or sliced up onion
6 Cloves
2 Cinnamon (1inch) stick
1 teaspoon Salt
One half teaspoon Cumin seed
For Mixing with rice before
serving:

A
One fourth cup Frozen peas (boiled)
Salt
6 dr Green food coloring mixed
with
1 teaspoon Water

B
One fourth cup Diced tomatoes
One fourth teaspoon Red pepper
Salt
Garam Masala
6 dr Red food coloring mixed in
2 teaspoon Water

INGREDIENTS
1 Thinly cut or sliced up onion
2 One fourth cup Ghee
1 ounce Almonds
1 ounce Cashew nuts
1 One half ounce Golden raisins
1 ounce Pistachio nuts
1 Piece (1inch) Ginger thinly
cut or sliced up
1 Green chili (optional)
1 Hard boiled egg

Method: Clean, wash, and soak rice in 1 Three fourths cup water for pressure cooking,
or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add
whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the
rice grains with oil. Add the water which the rice was soaking in. Pressure
cook, building up the pressure to 15 psi and let drop, OR cook in a pan
bringing to full boil then down to a simmer followed by 20 minutes of
cooking until the rice is done.

Divide rice into three parts. Thoroughly mix A with one part and B with
another. Leave the last part plain. Keep rice separate and warm in the
oven.

(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle
with salt. Keep warm until required.

To serve, place onions, nuts, chopped egg and all of (C) in a dish and
spread the three batches of rice in clumps above it aesthetically.

Posted to rec.food.recipes by hz225wu@unidui.uniduisburg.de (Micaela
Pantke) on Thu, 12 Aug 93.