Navaratna Pulao

1 c Basmathi rice
1 3/ 4 c Water
1/ 4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1/ 2 t Cumin seed

For Mixing with rice before serving:

Part A : 1/ 4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
Part B: 1/2 c diced tomatoes, 1/ 4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.

1 Thinly sliced onion
2 cups Ghee
1 tsp Almonds
1 tsp Cashew nuts
1 tsp Golden raisins
1 tsp Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)

Clean, wash, and soak rice in 1 3/4 cups of 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 k 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.

Part C: Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili.Keep warm until required. 5. To serve, place onions, nuts,one of Part C in a dish and spread the three batches of rice in clumps above it aesthetically.