FRAGRANT PULAO GARAM MASALA

Kitchen tip # 85

by CHEF Kishore

Your Personal Chef.


Let me teach you two quick recipes to improve the quality of your pulao by 

at least a 100 % ,So instead of just a plain boring home made pulao,it 

transforms into a 5 star restaurant quality pulao . 

FRAGRANT PULAO GARAM MASALA 

Ingredients :-

120 gm shahi jeera (caraway seeds)

40 gm saunf (Fennel seeds )

6 sticks cinnamon (use only Ceylon cinnamon not cassia bark) 

50 Hara Elaichi(green cardamom )

10 Kala Elaichi(black cardamom )

10 Laung (cloves)

10 Triphal (black seeds only) 

10 gm Kabab chinni (all spice)

5 pieces Star phool(star anise )

10 gm javitri (mace)

1/2 Piece nutmeg (jaiphal)

Method :- 

On a slow flame , place a non stick pan ,add 1 tablespoon of desi ghee to it . add the masala s in this sequence , tossing well before adding the following masala . add Shahi jeera after a minute add saunf > Ceylon daalchini > green & black elachi > laung > triphal >kabab chini > star phool > javitri > nutmeg.

Mix all the masalas well and then turn off the flame . 

Let this mixture cool down completely . grind it to a fine powder in a mixer grinder . pass it

through a metal sieve at least thrice to remove chunky particles . Store in an airtight 

container in the fridge 

Fragrant pulao essence water 

Mix the following together. 

200 ml water 

5 drops kesar essence (saffron)

10 drops kewra essence (screw pine)

4 drops gulaab essence (rose)

5 drops Khus essence (vetiver)

Store in the fridge at all times .Shake well before use every time. 

(use a dropper for precise measurements - while using essence /extracts always remember -

A little goes a long way. ) 

How to use these two blends in your pulao :- 

I assume you know to make pulao & anyways this is not a pulao recipe, follow my tips of 

how to use this masala optimally in any pulao of your choice.

Heat ghee in the vessel you intend to make pulao in ,now add 2 bay leaves , 1 teaspoon of black peppercorns and proceed by adding ur regular ingredients as per your pulao recipe , add the aforementioned pulao masala powder along with the veggies/meat and mix well. 

Do not add any other whole spice (except saffron) if you are using this recipe 

Proceed making the pulao ,When the rice is almost cooked .Add 20-30ml of the 

above-mentioned fragrant pulao water depending on how fragrant would you prefer your 

pulao to be .

Optional 
Garnish with sliced roasted almonds & pistachios ,some lime slices, a sprig of fresh mint or parsley & a tomato rose . 

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https://kishoresrecipes.blogspot.in

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Warm regards 
Kishore