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Pulao Masala
$4.99
Sale price
$4.99
Regular price
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Pulao Masala
$4.99
Sale price
$4.99
Regular price
Bring the fragrant, slow-simmered flavors of a classic Pakistani Pulao to your kitchen with this expertly crafted spice blend. Layered with whole aromatic spices, this blend delivers the perfect balance of savory, subtly sweet, and warmly spiced notes that make Pulao a beloved comfort dish at every dastarkhwan.
Simply cook your meat into a rich stock, layer with golden-fried onions and soaked basmati, and let the magic happen — fluffy, aromatic rice every time.
- Authentic South Asian spice profile
- Whole spice blend for deep, layered flavor
- No artificial additives or preservatives
- Versatile — works with mutton, beef, or chicken
- Made in small batches for maximum freshness
You Will Need:
- 1 pack It's Tasty by Gohar Pulao Masala
- 2–2.5 lbs (1 kg) meat (mutton, beef, or chicken)
- 3 cups (600–700g) basmati rice (soaked 20–30 minutes)
- 1 medium onion (thinly sliced)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3–4 whole green chilies (optional)
- ½ cup yogurt (optional)
- ½ cup (100–120 ml) oil
- 5 cups water (for chicken) / 6–7 cups (for mutton or beef)
Cooking Methods:
Stovetop Method:
- In a pot, add water, meat, ginger, garlic, and half of the masala pack.
- Cook until meat is tender and stock is flavorful.
- Remove meat and strain the stock (discard large whole spices if desired).
- In a separate pot, heat oil and fry onions until golden brown.
- Add cooked meat, yogurt and green chilies. Mix well.
- Add remaining masala and prepared stock. Bring to a boil.
- Add soaked rice and cook on medium heat until water is absorbed.
- Cover and cook on low heat for 10–15 minutes until rice is fully done.
- Fluff gently and serve hot with raita or salad.
Instant Pot Method:
- Set Instant Pot to Sauté. Heat oil and fry sliced onion until golden brown.
- Add meat, ginger, garlic, yogurt, green chilies, and ½ pack Pulao Masala. Sauté 3–5 minutes.
- Add 1½ cups water. Close lid and pressure cook:
-
- Chicken: 5 minutes
- Beef: 20–25 minutes
- Mutton/Goat: 15–20 minutes
4. Release pressure. Add the remaining masala and mix well.
5. Add 3 cups soaked and drained basmati rice. Add enough water so the total liquid/stock is about 3 cups.
6. Close lid and select the Rice setting. If your Instant Pot does not have a Rice button, cook on High Pressure for 5 minutes.
7. Let pressure naturally release for 10 minutes, then release any remaining pressure.
8. Fluff gently and serve hot with raita or salad.
Ingredients:
Salt, Coriander Seeds, Fennel Seeds, Cumin Seeds, Red Chili Flakes, Garlic Powder, White Pepper, Green Cardamom, Cloves, Mace, Ginger Powder, Black Pepper, Nutmeg, Bay Leaves, Cinnamon, Black Cardamom, Star Anise.
Storage:
Store in a cool, dry place. Keep airtight after opening.