Phulkari Pulao

Ingredients

For Pulao

• 2 cups Basmati rice
• 2 cups Gobindobhog rice
• 1 cup poppy seeds
• 100 gms khoya
• 2 cups hot milk
• Saffron strands
• 250 gms paneer, cut in small pieces
• 200 gms carrot, chopped finely
• 1 cup peas
• 3 tbsp ghee
• 1 cup cashew nuts, separated in halves
• 1 cup almonds
• 1 cup raisins
• salt to taste
• 2 bay leaves
• 2 1-inch pieces cinnamon sticks
• 1 tbsp peppercorns
• 4 pieces cardamom, only use the seeds
• 3 pieces cloves
• Fresh pomegranate seeds
• Coriander

For Raita

• Beetroot
• Rose petals
• Rose water 
• Roasted cumin seeds
• Black salt
• Powdered sugar
• Curd
• Red chili powder

Directions
For Pulao

• Wash and soak the rice for 15 minutes. Soak saffron strands in warm milk.
• Boil enough water in a heavy bottom vessel, and add soaked rice.
• Add poppy seeds and the juice of 1/2 a lemon. Cook till the rice is 3/4th done. Drain and keep aside.
• In another vessel or earthenware, add ghee and all the dry spices and sauté for a minute.
• Add all the vegetables, except pomegranate seeds, and cubed paneer pieces, and cook until the edges of the paneer turn brown. Then add khoya and roast it well.
• In another pan, roast all the dry fruits and add them to vegetables.
• Slowly add the cooked rice and salt as per taste and mix gently. Pour saffron milk over the rice.
• Cover and cook on low flame for 15-20 minutes.
• Serve hot with raita.

For Raita

• Grate a boiled beetroot and chop rose petals.
• Add powdered sugar and salt to curd and whisk it well.
• Add the grated beetroot and chopped rose petals to the curd and mix well. Add rose water when everything else is mixed well.
• Garnish it with roasted cumin and rose petals.
• Serve chilled with phulkari pulao.