Punjabi Pullao Recipe Mix

Available In

Hallal
Net Weight: 50g

Ingredients

Salt, Red Chilli, Ginger, Garlic, Mace, Fennel, Big Cardamom, Green Cardamom, Cumin Seeds, Clove, Bay Leaves, Cinnamon, Black Pepper, Caraway Seeds, Citric Acid E-330
Product Images
Recipe Video
No video found
Recipe & Quantity
Steps of Cooking
Nutritional Fact
Ingredients Required
Quantity
Beef / Mutton / Chicken
500 - 600g
Mehran Basmati Rice
500-600g (washed and soaked for 30 minutes)
Onions (medium)
2-3/ 150-200g
Ginger paste
1 1/2 table spoon /30g
Garlic paste
1 1/2 table spoon /30g
Yogurt (whipped)
3/4 cup /150g
Oil / Ghee
1 cup /175g
Mehran Punjabi Pulao Masala
1 packet
1)
In 3-4 glasses of water add meat, ginger paste, garlic paste and Mehran Punjabi Pulao Masala. Cover and cook on medium heat until meat becomes tender (For Beef/Mutton add 6-7 glasses of water).
2)
When 3 glasses of stock remains, take out meat and strain the stock in a separate pan and discard the whole spices.
3)
Heat oil/ ghee and fry onions till they turn golden, then take out half quantity of onions and keep aside.
4)
In the same oil/ghee add meat, fry for2-3 minutes. Add yogurt, stir continuously and cook for 5 minutes. Then add stock, boil on high heat and add soaked rice. Cover and cook on medium heat, when water is reduced, cook on low heat for 15 minutes. When Ric

Cooking Suggestion:

Serve with Raita, Fresh salad, Shami kabab and Green chutney. Serve for 5-6 persons.

Preparation time:

50 minutes for chicken, 1 1/2 - 2hrs for Beef/Mutton
Serving Size
2tsp 8g
Serving Per Container
6g
Calories
35
Calories from Fat
4
Total Fat
1g 1%
Saturated Fat
0g 0%
Trans Fat
0g 0%
Cholesterol
0mg 0%
Sodium
2000mg 35%
Carbohydrate
8g 3%
Dietary Fiber
2g 2%
Sugar
0g
Protien
2g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
2%
Percent Daily values are based on a 2000 Calorie Diet.

News & Updates