Medium

khoya, khowa, mawa

Laurel leaves

Dried grape

Clove

unit

Cardamon (powder)

Cinnamon stick

Cashew nuts

Clarified butter (ghee)

Peas

Carrot

Paneer

Whole milk

Poppy seed

Rice

Phulkari Pulao

In a pot, cook the rice and poppy seeds till 80% doneDrain the water and spread out the rice on a large plateAllow to cool completely. This step takes around 20-25 minutes

Heat a wokPut in the ghee and allow to heatOnce the ghee is hot, put in the whole dry spices listed in the ingredientsAllow to roast on low flame to avoid any burningPut in the cashews and raisins (kismis) and continue frying till the cashews develop a brown colorDrop in the mawa and paneer and roast till the outer edges of the paneer develop a brown color

Put in the chopped carrots and peasFry the mixture till the carrots and peas are near donePour in the rice and give the mixture a good stir to mix all the ingredients properl

Continue cooking for 5 minutes with repeated stirring to avoid the rice from sticking to the bottom of the wokAdd salt as per tastey

Pour in the hot milk and simmer for another few minutes

Put off the heatAllow to rest for a couple of minutesServe hot with chicken curry or rai

Medium

40 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

20 min.

Step #2

0

Step #3

0

Step #4

5 min.

Step #5

0

Step #6

0

Sign in