Name: Navratan(9 bean) Awadhi Briyani recipe by Pinky Srini at BetterButter
Prep time: 540 min
Cook time: 1 min
Total time: 541 min
Yield: 3
Ingredients: Ghee 4tsp; Color orange (optional) small pinch; Kewra water 1/2tsp; Crushed mint 1tsp; Salt as needed; Mix pulses 1/2cup :; Butter beans; Kidney beans; Cow peas white; Rice 1cup; Rajma; Green moong dal; Soya bean; Lobia seeds; black kabuli channa; Lima Beans big; Paneer fried 1/4cup optional; Garam masala whole:; Clove 2; Cinnamon 1stick; Green cardamom 2; Black cardamom 2; For white and brown paste :; Ginger 1tsp; Cashew 4; Fried onion 1big onion; Curd 2tbsp; Green chilli 4; Garlic 1.5tsp; For rice :

Ingredients Serving: 3

Ghee 4tsp
Color orange (optional) small pinch
Kewra water 1/2tsp
Crushed mint 1tsp
Salt as needed
Mix pulses 1/2cup :
Butter beans
Kidney beans
Cow peas white
Rice 1cup
Rajma
Green moong dal
Soya bean
Lobia seeds
black kabuli channa
Lima Beans big
Paneer fried 1/4cup optional
Garam masala whole:
Clove 2
Cinnamon 1stick
Green cardamom 2
Black cardamom 2
For white and brown paste :
Ginger 1tsp
Cashew 4
Fried onion 1big onion
Curd 2tbsp
Green chilli 4
Garlic 1.5tsp
For rice :
Water 1.5L for boiling
Ghee 1/2tsp
Salt 3/4tsp
Kesar 1drop

Instructions

SOAK DAL OVERNIGHT AND THE BASMATI RICE NOT MORE THAN HALF AN HOUR
PRESSURE COOK DAL WITH SALT AND ENOUGH WATER (APPROX 1.5 CUPS) FOR 3WHISTLES IN MEDIUM FLAME
USE FRESH WATER INSTEAD THE WATER USED FOR SOAKING
ONCE DONE WASH IT IN COLD RUNNING WATER , STRAIN IT AND SET ASIDE
GRIND GINGER GARLIC GREENCHILLI WITH CURD INTO A SMOOTH PASTE
FRY THINLY SLICED ONIONS TO BROWN IN MEDIUM FLAME
STRAIN EXCESS OIL IN A TISSUE PAPER
GRIND HALF OF FRIED ONION ALONG WITH CASHEW AND WATER TO A PASTE
NOW FOR COOKING RICE BOIL 2L WATER ADD GHEE AND SALT
ADD A DROP OF KESAR EXTRACT OR ONE PINCH OF SAFFRON THREADS
ONCE RICE TO THE BOILING WATER
COOK TILL IT IS 80 PERCENT DONE
THEN STRAIN THE EXCESS WATER AND PUT THE RICE ON A PLATE AND FLUFF IT WITH FORK TO GET WARM
ADD GHEE IN A KADAI
ADD THE WHOLE GARAM MASALA
LET IT SPLUTTER AND RELEASE FLAVOR
NOW ADD THE GINGER GARLIC CHILLI PASTE
SAUTE TILL OIL SEPARATES
NOW ADD THE BROWN ONION PASTE
ADD FRESH OR DRY MINT,COOK WELL TILL OIL STARTS TO RELEASE
NOW ADD THE COOKED PULSES AND GRAIN
COOK WELL FOR 5MINUTES AND OIL STARTS TO APPEAR ON TOP
NOW SWITCH OFF STOVE AND SPREAD THE RICE EVENLY
ADD REMAINING FRIED ONION
ADD KEWRA WATER AND COLOR (OPTIONAL) AND MIX WELL
MAKE THREE HOLES IN THE RICE WITH BACK OF LADLE AND POUR THE KEWRA WATER IN IT
SEAL IT TIGHTLY,SWITCH ON STOVE AND LET IT COOK IN HIGH FLAME FOR 2MIN AND IN MEDIUM FLAME FOR 15MIN
THEN FLUFF AND MIX THE RICE WITH A FORK. SERVE IT HOT WITH YOUR FAVOURITE GRAVY OR SALAN

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