As we move further with time, cuisine changes with every decade, where some recipes are modified, and some get lost with time. Also, recipes that actually are an amalgamation of various cuisines are attracting foodies. There are lots of mouth-watering local dishes that haven’t been a part of our diet for a long time.

There are several recipes that have slipped from our kitchen. With time, we are drawn more towards calorie-based diets and ready-to-eat meals. It lost relevance because biryani gained over the dish.

This 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 like saffron and poppy seeds make it rich. Resembling the ‘phulkari’ art, the pulao is filled with various colors as if speaking for the several traditions in the different cities of Punjab. It isn’t made on the steel utensil rather the mud cookware or the ‘Haandi’ is the place where this authenticity is prepared. Cooked for about half a day, the savory speaks for itself. Garnished with the mint leaves, the fragrance leaves the mouth drooling.

Tip for Preparing your Rice

The most important thing in a pulao dish is that the rice grains are cooked perfectly without sticking or becoming mushy. The rice grains should be separate and non-sticky after being cooked.

Print Recipe

4.67 from 6 votes

Lost Recipe from Punjab – Phulkari Pulav

Phulkari Pulao 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.

Course: Biryani, lost recipe, Main Course

Cuisine: Indian

Keyword: basmati rice, lost recipe from punjab, lost recipes, phulkari, punjabi recipes, rice, rice recipes, traditional recipes

Author: Bhawna Maharshi

Ingredients

• 1/4 Cup Golden Sella Rice
• 1/4 Cup Parwal Rice
• 1/4 Cup Sabarmati Rice
• 1/4 Cup Basmati Rice
• 1/4 Cup Poppy Seeds
• 1 Bay Leaf
• 1 Black Cardamom
• 2 Green Cardamom
• 1 Star Anise
• 4 Cloves
• 15 Black Pepper
• 2 tbsp Almonds
• 2 tbsp Cashew
• 2 tbsp Raisins
• 2 Carrots chopped
• 1 Cup Green Peas
• 1/2 Cup French Beans chopped
• 100 grams Paneer cut into cubes
• few starands of Saffron
• 1/4 Cup Milk
• 1/4 Cup Desi Ghee
• 1/2 Lemon
• Salt to taste

Instructions

• Wash and soak the rice for 15 minutes.
• Soak Saffron in warm milk.
• Boil enough water in a heavy bottom wok add soaked and drained rice.
• Add poppy seeds and juice of 1/2 lemon. Cook till the rice is 3/4th done.
• Drain and keep aside.
• In a Wok or Earthen ware add enough Ghee. Heat .
• Add in all the whole spices and sauté for minute.
• Add all the vegetables and cubed paneer pieces and cook till the edges of paneer turns brown.
• In another pan roast all the dry fruits and add them in vegetables.
• Slowly add the cooked rice and salt as per taste mix gently. Pour saffron milk over the rice.
• Cover and cook on low flame for 15 to 20 minutes.
• Serve Hot with Curd or Maa ki Dal.

Video

Cooking with lots of love and straight from the heart.

Bhawna Maharshi

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