We believe recipes are like heirloom that are passed down to generations. The achaar recipe that your mother cherishes, may have been taught to her by her mother, who in turn picked it from her mother and so on. Most recipes in India do not die, the recipe may be reimagined in multiple ways, but it does not really count as tampering as long as your heart is in the right place. This is how recipes survive, and in a country as varied as India, it is tremendously important too.  

There are plenty of recipes that are losing their significance in present times. While we are not certain about the reason behind the disappearance of an effervescent dish like ‘Phulkari Pulao’ from Punjab’s households and eateries, we do know that the rice dish deserves more fanfare.  

What Is Phulkari Pulao?

So, what is Phulkari Pulao after all? ‘Phul’ means flowers or floral in Punjabi, while ‘kari’ means work. Just like the ‘Phulkari dupatta’ of Punjab, Phulkari Pulao too is supposed to be very colourful. The signature, rich aroma of this rice dish also lives up to the name.  

What makes this rice dish unique is the usage of four variants of rice in equal ratios. For instance, Gobindobhog from Bengali, the Dehradun rice, Seeraga Samba from the Malabar territory or Ambemohar from Maharashtra.  

Other key feature of this pulao lies in its richness. The mushy pulao is cooked in milk and flavoured with kewra essence. Exotic spices like saffron and poppy seeds also makes the pulao one of the most extravagant rice dishes of North India. Cooked in clay pot with oodles of ghee, this creamy dish is dense with decadence.

 


Why Is It Disappearing?  

It is believed that the rise in popularity of other rice dishes such as Biryani eclipsed the fame of ‘Phulkari pulao’. Other factor could be the sourcing of different variety of rice which is key for the flavour and texture of the dish. Even the surge in prices of saffron and poppy seeds could have discouraged many cooks to opt making this particular rice dish.  

Have you ever tried this gorgeous dish? Do let us know about the experience.