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Phulkari Pulao
Phulkari Pulao is a lost dish from Punjab. Inspired by the Phulkari form of art, we give this dish its due as it is brought back to life.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Cooling
25
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course:
Main Course
Cuisine:
Indian
Keyword:
lost dishes India
Servings:
4
people
Author:
Samrat Roy Chowdhuri
Cost:
₹350
Equipment
Wok
Pot to cook rice (you may also use the wok)
Ladle
Knife to chop vegetables
Containers for preparation
Serving spoons and plates
Ingredients
2
cups
basmati rice
2
cups
gobindobhog rice
1
cup
poppy seeds
100
gram
reduced dry milk (mawa)
2
cup
hot milk
250
gram
paneer
cut in small pieces
200
gram
carrot
chopped finely
1
cup
peas
3
tbsp
ghee
1
cup
cashew nut
separated in halves
1
cup
raisins (kismis)
salt to taste
Whole Dry Spices
2
pieces
bayleaf
2
pieces
small cinnamon sticks
1
tbsp
peppercorns
4
pieces
cardamom
remove the seeds and keep only the outer cover
3
pieces
cloves
Instructions
Cooking the Rice and Poppy Seeds
In a pot, cook the rice and poppy seeds till 80% done
Drain the water and spread out the rice on a large plate
Allow to cool completely. This step takes around 20-25 minutes
Preparing the Phulkari Pulao
Heat a wok
Put in the ghee and allow to heat
Once the ghee is hot, put in the whole dry spices listed in the ingredients
Allow to roast on low flame to avoid any burning
Put in the cashews and raisins (kismis) and continue frying till the cashews develop a brown color
Drop in the mawa and paneer and roast till the outer edges of the paneer develop a brown color
Put in the chopped carrots and peas
Fry the mixture till the carrots and peas are near done
Pour in the rice and give the mixture a good stir to mix all the ingredients properly
Continue cooking for 5 minutes with repeated stirring to avoid the rice from sticking to the bottom of the wok
Add salt as per taste
Pour in the hot milk and simmer for another few minutes
Put off the heat
Allow to rest for a couple of minutes
Serve hot with chicken curry or raita
Notes
You can also include beans and cauliflowers
If you wish to add saffron, soak the saffron in hot milk before pouring in
The vegetables should be cooked, yet retain a crunch in them. That's how most people like the veggies in a pulao