Pulao is one of those dishes that fills the whole house with warmth. Unlike biryani, it's quieter — no layering, no dum — just a deeply flavored stock, perfectly cooked rice, and the right masala doing all the work. This recipe brings that simplicity home, without the guesswork on spice ratios.
The Key to Great Pulao
Pulao lives and dies by its stock. The meat needs to cook low and slow until the broth is rich and fragrant. Our Pulao Masala is small-batch blended to get that balance right — whole spices, warm aromatics, and just enough heat to complement the rice without overpowering it.
Ingredients
For the stock and meat:
- 1 packet It's Tasty by Gohar Pulao Masala (divided)
- 2–2.5 lbs (1 kg) meat — mutton, beef, or chicken
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 5 cups water (for chicken) or 6–7 cups (for mutton or beef)
For the rice:
- 3 cups (600–700g) basmati rice, soaked 20–30 minutes
- 1 medium onion, thinly sliced
- ½ cup (100–120 ml) oil
- ½ cup (125g) plain yogurt
- 3–4 whole green chilies (optional)
Instructions
- Build the stock. In a pot, combine water, meat, ginger paste, garlic paste, and half of the Pulao Masala pack. Cook until the meat is tender and the stock is rich and flavorful.
- Strain and reserve. Remove the meat and strain the stock. Discard any large whole spices if you prefer a cleaner texture. Set both aside.
- Fry the onions. In a separate pot, heat the oil over medium-high heat. Fry the sliced onions until deep golden brown.
- Add the meat and yogurt. Add the boiled meat to the fried onions and mix well. Add the yogurt and stir to combine, letting it cook for 2–3 minutes.
- Add masala and chilies. Add the green chilies and the remaining Pulao Masala. Mix well to coat everything evenly.
- Add stock and rice. Pour in the prepared stock and bring to a boil. Add the soaked, drained rice and cook on medium heat until the water is mostly absorbed.
- Dum finish. Reduce heat to low, cover tightly, and cook for 10–15 minutes until the rice is fully done.
- Serve. Fluff gently with a fork and serve hot with raita or a fresh salad.
Tips for Perfect Pulao
- Don't rush the stock. A well-developed broth is what separates a good pulao from a great one.
- Golden onions are non-negotiable. They add sweetness and depth that carries through the whole dish.
- Soak your rice. Even 20 minutes makes a difference in how evenly the grains cook.
- Low and slow for the finish. The last 10–15 minutes on low heat is what makes the rice fluffy, not mushy.
Ready to Cook?
Our Pulao Masala takes the complexity out of the spice blend so you can focus on the technique. Small-batch, precisely balanced, and ready to use.