Phulkari Pulao from lost recipes of Punjab/ lost recipes of India is an aromatic, sweet, flavorful preparation of rice that uses an assortment of rice and vegetables and the richness of ghee, poppy seeds and saffron. Phulkari Pulao is prepared from four different rich varieties of Rice.
The name Phulkari is derived from the art of floral work done on the entire pieces of cloth.
This is one of the lost Recipes from Punjab/ lost recipes of India.
Phulkari Pulao from Punjab started gaining prominence in the 19th century when biryani was becoming mainstream in Indian cuisine.
It lost relevance because biryani gained over the dish. This recipe is special because of its extraordinary ingredients. The pulao is made with rich four different varieties of rice in a fixed proportion. Prepared with the hand-churned ‘ghee’ and the most exotic spices, for instance, saffron and poppy seeds make it rich. It is made on the mud cookware or the ‘Haandi’ wherein the authenticity lies.
However, as access to different varieties of rice became difficult with time as most households stocked a particular type of rice.
Not to forget that poppy seeds became expensive with the time. And as the populace embraced meat, this vegetarian delicacy lost its ground in Punjab.
This Phulkari Pulao is served either with Chicken Curry.
Phulkari PulaoCourse: RecipesCuisine: Indian, PunjabiDifficulty: Easy
Phulkari Pulao from Punjab is an aromatic, sweet, flavorful preparation of rice that uses an assortment of rice and vegetables and the richness of ghee, poppy seeds and saffron. Phulkari Pulao is prepared from rich four different varieties of Rice. Aromatic and full of flavours.
1 cup of rice (basmati or 4 types of mixed rice)
1/4 cup poppy seeds
1/4 cup milk
Saffron, pinched kesar
100 grams of paneer, make pieces
2 tablespoons ghee
1 tsp whole black pepper
10 cashew nuts
10 almonds, half cut
2 tbsp Raisins
Salt, according to taste
1/4 cup carrot, finely chopped carror
1/4 cup green peas
- Boil the poppy seeds and rice. Only 80% should be cooked. Filter it and keep aside
- Heat the milk lightly and soak the saffron in it.
- Put ghee in a pan and fry the onions, cinnamon, cardamom, black pepper, cloves and lichen on medium flame. Add all dried fruits almonds, cashews and raisins and fry them.
- Add paneer, peas and carrots and fry for 1 to 2 minutes. Add rice, poppy seeds, salt and saffron milk and let them cook for 10 to 15 minutes.
- Ready to eat Phulkari Pulav. Serve it with Bundi raita
- #lost recipes of india
- #lost recipes of Punjab
- #forgotten recipes of india
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