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.
.jpg)
