Fulwari Pulaoo

For people: 2 – 4

time: 15 to 30

Ingredients for Flulwari Pulaoo:

One quarter cup poppy
Two large bowl rice
One cup milk
Pinch of saffron (soaked in milk)
Paneer 100 grams, cut into small cubes
Two tablespoon ghee
Clove 4-5
One inch piece of cinnamon
A teaspoon whole black pepper
Half a small cup of carrots (cut into small pieces)
One-quarter cup green peas
Small cardamom 3-4
Cyclone 2
A small cashew nuts
A small bowl almond
A small bowl raisin
Salt to taste
Orange Food Color 2-4 Drops
Green Food Color 2-4 Drops

Method Flulwari Pulaoo:

To make florist casserole, first pour few pods, rice and 2-4 drop oil or lemon juice in a low flame and keep it aside for boiling.
– Once the rice is finished, close the flame and filter out the rice from the filter.
Now add two colours to the rice and mix it well.
– Spread the rice on a plate so that its water becomes dry and its grains become separate.
Now put the medium flame in a pan to heat the ghee.
– After ghee becomes hot, fry it with cinnamon, cardamom, black pepper, cloves and cycles.
– Mix cashews, raisins and almonds.
– Add carrots and peas and fry for about five minutes.
Now add rice, paneer, saffron milk and a cup of milk and cook it for 5-7 minutes.
After adding it, after adding the salt, then turn off the flame.
– Ready flowery casserole Serve with Bundi’s opinion.

Flulwari Pulaoo
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 3 4
Author: Hitesh Jain
Ingredients
  • One quarter cup poppy
  • Two large bowl rice
  • One cup milk
  • Pinch of saffron soaked in milk
  • Paneer 100 grams cut into small cubes
  • Two tablespoon ghee
  • Clove 4-5
  • One inch piece of cinnamon
  • A teaspoon whole black pepper
  • Half a small cup of carrots cut into small pieces
  • One-quarter cup green peas
  • Small cardamom 3-4
  • Cyclone 2
  • A small cashew nuts
  • A small bowl almond
  • A small bowl raisin
  • Salt to taste
  • Orange Food Color 2-4 Drops
  • Green Food Color 2-4 Drops
Instructions
  1. To make florist casserole, first pour few pods, rice and 2-4 drop oil or lemon juice in a low flame and keep it aside for boiling.
  2. - Once the rice is finished, close the flame and filter out the rice from the filter.
  3. Now add two colours to the rice and mix it well.
  4. - Spread the rice on a plate so that its water becomes dry and its grains become separate.
  5. Now put the medium flame in a pan to heat the ghee.
  6. - After ghee becomes hot, fry it with cinnamon, cardamom, black pepper, cloves and cycles.
  7. - Mix cashews, raisins and almonds.
  8. - Add carrots and peas and fry for about five minutes.
  9. Now add rice, paneer, saffron milk and a cup of milk and cook it for 5-7 minutes.
  10. After adding it, after adding the salt, then turn off the flame.
  11. - Ready flowery casserole Serve with Bundi's opinion.
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2 thoughts on “Fulwari Pulaoo

  • February 7, 2018 at 3:23 am
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