Virsa Pulao Masala

Virsa Pulao Masala brings the authentic taste and irresistible aroma of traditional Pulao with a perfectly balanced blend of premium spices. 

Ingredients 

• Meat (with bones), 1 kg cubes

• Basmati Rice (washed and soaked for 30 minutes), 1 kg

• Onions (finely sliced), 4 medium (about 400g)

• Ginger paste, 3 tablespoons

• Garlic paste, 2 tablespoons

• Oil or Ghee, 1½ cups

• Virsa Pulao Mix, 1 packet 60 gms

• Water, 7 cups (for boiling the yakhni)

Cooking Instructions

• In 7 cups of water, add the meat, garlic paste, ginger paste, and the Virsa Pulao packet. Cover and boil on low heat until the meat is completely soft and tender.

• Remove the meat from the stock. Measure the remaining stock to make it exactly equal to 6 full tea cups (add water if short, or boil down if it is too much). Sieve the stock and discard the whole spices left in the strainer.

• In hot oil or ghee, fry the sliced onions until they turn very light golden.

• Add the cooked meat and measured stock to the fried onions and bring to a boil. Drain the soaked rice completely and stir it into the boiling meat and stock.

• Cook on high heat until the stock is absorbed and only bubbling rice remains, then cover with a tight lid and cook on very low heat (dum) for 15–20 minutes until the rice is fully tender.