Lucknowi Pulao: fragrant rice in the Awadhi style

Gentle, aromatic and elegant: a Lucknowi pulao made easy with Shahi Lucknowi Pulao Masala.

Every Shahi Masala pouch carries its own tried-and-tested recipe on the back, written in English, Hindi and Urdu. Here it is in full, with a few notes from our kitchen.

At a glance

Cook time: 40 min · Serves: 7-8 · Pouch: 45g

Ingredients

• 500 to 750 g mutton or chicken
• Rice 500 g
• Curd 300 g
• Garlic-ginger paste 2 spoons
• Milk half cup
• Kewra water 2 spoons
• Ground garlic 2 spoons
• 4 onions
• Jalebi (orange food) colour
• 4 potatoes
• 2 or 3 green chillies
• 1 pouch Shahi Lucknowi Pulao Masala

Method

1. Wash the meat, apply garlic, ginger, Shahi Lucknowi Pulao Masala and curd, and leave for 2 to 3 hours.
2. In a pot, fry the onions until golden, add the marinated meat and potatoes, cook until the meat is tender and dry off the water.
3. In a separate pot, boil the rice until it still has a slight bite (one 'kani' remains), then drain.
4. Add the milk and garlic paste to the dried meat and stir.
5. Spread the rice over the meat, sprinkle kewra water and jalebi colour on the rice.
6. Cover the pot and leave on low flame until the rice is done. Shahi Lucknowi Pulao is ready.

Tips from the Shahi kitchen

• Measure the meat as the pouch suggests: the blend is balanced for that quantity.
• Taste before adding extra salt; the masala is already seasoned.
• Store the opened pouch airtight, in a cool and dry place.

Order Shahi Lucknowi Pulao Masala as a single pouch, a Pack of 6 or a Pack of 12.