STEP 1.Heat 2 tbsp ghee in a pan and fry nuts and paneer separately.
STEP 2.In a kadai heat remaining 2 tbsp ghee and saute whole spices until it turns aromatic.
STEP 3.Add onion and ginger garlic paste and sauté well until the onions turn golden brown.
STEP 4.Now add chopped vegetables and saute for a minute, then add 2 tbsp water, 1/2 tsp salt and 1/2 tsp garam masala.
STEP 5.Cover and cook for 5 minutes, until vegetables are cooked well.
STEP 6.Now add cooked rice, 1/2 tsp salt and mix well.
STEP 7.Add roasted nuts and fried paneer over rice.Pour saffron milk and kewda essence over rice, cover and simmer for 8-10 minutes.
STEP 8.Garnish with fried nuts and enjoy navratna pulao hot as one pot meal.
Nutrition value
468
calories per serving
5 g Fat14 g Protein91 g Carbs6 g FiberOther
Current Totals
5 g Fat
14 g Protein
91 g Carbs
6 g Fiber
MacroNutrients
Carbs
91 g
Protein
14 g
Fiber
6 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
178 mg
Iron
2 mg
Vitamin A
217 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
36 mg
Manganese
1 mg
Phosphorus
200 mg
Selenium
7 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
