Phulkari Pulao Recipe
Phulkari Pulao is a beautiful and flavorful traditional dish hailing from Punjab. Known for its vibrant and festive look, this dish is inspired by the intricate and colorful Phulkari embroidery often done on cloth. The combination of various types of rice, saffron, paneer, poppy seeds, and dry fruits brings together a unique taste that is both delicious and visually stunning. With a touch of aromatic spices, this dish is a perfect treat for special occasions and festive meals. The bright colors, delightful aroma, and rich flavor make Phulkari Pulao an unforgettable experience.
Cuisine: Punjabi
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup (mix of basmati or 4 types of rice) |
| Poppy Seeds | 1/4 cup |
| Milk | 1/4 cup |
| Saffron | A pinch |
| Paneer | 100 grams (cut into pieces) |
| Ghee | 2 tbsp |
| Cloves | 4 |
| Cinnamon Stick | 1 |
| Whole Black Pepper | 1 tsp |
| Cardamom | 4 pods |
| Dagdaful (Kapok) | 2 |
| Cashews | 10 |
| Almonds | 10 (halved) |
| Raisins | 2 tbsp |
| Salt | To taste |
| Carrots | 1/4 cup (finely chopped) |
| Green Peas | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 5g |
| Carbohydrates | 35g |
| Fat | 12g |
| Fiber | 2g |
| Sugars | 5g |
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Instructions
-
Boil the Rice and Poppy Seeds:
Start by boiling the rice and poppy seeds together. It’s important to cook them only until they are about 80% done. Drain the rice and poppy seeds in a sieve and set them aside to let any excess water drain off. -
Prepare the Saffron Milk:
Warm the milk slightly and add a pinch of saffron to it. Let it steep so the saffron infuses the milk, turning it into a golden hue. -
Temper the Spices:
In a large pan, heat the ghee over medium heat. Once the ghee is hot, add the dry spices – cinnamon stick, cardamom pods, whole black pepper, cloves, and dagdaful. Fry them gently in the ghee for about 1-2 minutes until they release their aromatic oils. -
Add Dry Fruits and Vegetables:
Next, toss in the cashews, almonds, and raisins. Sauté these in the pan until they become slightly golden and aromatic. Add the chopped carrots and green peas and continue frying for another 1-2 minutes. -
Combine Rice and Milk:
Add the cooked rice and poppy seeds mixture to the pan, along with salt to taste. Pour in the saffron-infused milk, mixing gently to ensure that the flavors combine evenly. -
Cook the Phulkari Pulao:
Cover the pan and allow the pulao to cook on low heat for about 5-10 minutes, so that the rice absorbs the spices, milk, and saffron, becoming soft and aromatic. -
Serve:
Once done, remove from heat. Phulkari Pulao is ready to be served! It pairs wonderfully with a side of Boondi Raita, making it a perfect addition to your lunch or special occasion spread.
Tips:
- Rice Variation: You can mix basmati rice with other rice varieties for a more authentic texture, or choose your favorite long-grain rice.
- Paneer: For an extra creamy touch, you can lightly fry the paneer before adding it to the pulao.
- Flavor Variations: Adjust the dry fruits based on your preference. Cashews, almonds, and raisins are traditional, but you can also include walnuts or pistachios for a twist.
- Vegetables: Feel free to add more vegetables like peas, corn, or even bell peppers for added color and flavor.
Phulkari Pulao is not just a dish; it’s a feast for the senses. With its beautiful appearance and rich, flavorful profile, it’s perfect for celebrating with family and friends. Whether you’re preparing a festive meal or want to treat yourself to something special, this dish will surely leave a lasting impression. Enjoy the beauty and taste of Punjab with every bite!
