Ingredients
Onion, Garlic, Ginger, Canola Oil, Salt, Tomato, Water, Cumin, Clove, Cinnamon, Black Pepper, Nutmeg, Mace, Star Anise, Black Cardamom, Green Cardamom, Red Chili, Turmeric, Almond, Mustard Seeds, Fennel Seeds, Fenugreek Seeds, Black Salt, Dried Mango Powder
Introduction
Pulao Gravy Masala is a ready-to-cook wet paste containing delicate aromatics for instant Yakhni depth. You just need oil, meat, and rice. 100% natural. Stored in oil like 'achaar'.
Simple 5-Steps Use
(For 5 kg RICE + MEAT (800g)
Step 1 - Fry it
Fry 1.5 kg meat in oil.
Step 2 - Mix us
Add half jar of Pulao Gravy Masala + 1 cup water, and fry well.
Step 3 - Add Water
Once the meat is cooked, add 16 cups (3 liters) water.
Step 4 - Cook it
Soak 1.5 kg basmati rice separately for 30 minutes.
Step 5 - Cook it
When the water boils, add rice and salt.
Note: You can add mint leaves, tomato slices, and lemon slices on masala before steaming it.
Recommended Quantity & Cooking Time
| Food Type |
Quantity |
Cooking Time |
| Pulao |
For 1.25kg Rice and 1.25kg
meat. |
50-60 Min
(400g) |
|
|
|
Precautions
- Don't put Pulao gravy masala directly into oil. Otherwise, the Pulao will turn blackish.
- Use within 30 days after opening.
- Store in the refrigerator, covered with lid.
