Pulao Masala Recipe
Pulao Masala is a spice mix that is added while making pulao, and it takes their taste to the next level. Do try my easy recipe to make this spice mix (vegan, gluten-free).
Here are some more homemade spice mixes that you may like: Achari Masala, Tikka Masala, Pav Bhaji Masala, Raita Masala, and Chai ka Masala.
We moved to the US from Bangalore almost 4 months ago. Our stuff from India arrived last month, and today, after setting up the house, I finally shot my first recipe video here. And it’s this pulao masala.
I make pulao very frequently. They are easy to bring together, are super versatile, and filling. To elevate my pulao’s taste from average to excellent, I add a teaspoon of this pulao masala to my recipe, and without any effort, my pulao tastes great. Do try this recipe. I am sure you will be hooked too.
About Pulao Masala
Pulao is an Indian rice dish, and masala is a mix of spices. Pulao Masala is a blend of Indian spices added to pulao to elevate its taste.
While it is readily available in the stores these days, I prefer making it at home. Homemade pulao masala tastes much better than the store-bought ones. Homemade one is also free of any artificial colors, preservatives, and chemicals. You can customize it according to your spice preference, and making it at home is much more economical than buying it.
Ingredients
You will need a few whole spices and seeds to make this pulao masala recipe.
I used coriander seeds, cumin seeds, fennel seeds (saunf), black peppercorns (kali mirch), green cardamom (hari elaichi), black cardamom (badi elaichi), cloves (laung), cinnamon stick (dalchini), bay leaf, star anise (chakri phool), mace (javitri), caraway seeds (shahi jeera), dried red chili, and dried rose petals.
I like to add ¼ teaspoon of kewda essence to this recipe, but I couldn’t find it at the local Indian grocery here, so I skipped it. However, if you have access to it, then do add it. I did find kewra water here, which I will use when I make the pulao.
How To Make Pulao Masala
Add the following ingredients to a frying pan and dry roast on medium heat for 3-4 minutes, stirring frequently.
- 2 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon black peppercorns
- 4–5 green cardamom
- 2 black cardamom
- 4–5 cloves
- 2-inch cinnamon stick
- 1 bay leaf
- 1 star anise
- 1 small piece of mace
- 1 teaspoon caraway seeds
- 1 dried red chili
- 1 tablespoon dried rose petals
Remove the pan from the heat and let the spices cool completely. If the spices are not cooled sufficiently, they may release moisture during grinding, resulting in a lumpy powder. Therefore, ensure they are cooled thoroughly before grinding.
Add the cooled roasted spices to a spice grinder and grind to make a fine powder.
Store in an airtight container at room temperature for up to 2 months. To increase the shelf life, you can refrigerate it. It will stay good for up to 4 months in the refrigerator.
Usage Ideas
Add a teaspoon of this masala per cup of rice while making pulao. You can add it to matar pulao, gucchi pulao, veg pulao, chicken pulao, mutton pulao, or any other you like.
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Pulao Masala Recipe
Ingredients
- 2 tablespoons coriander seeds
- 1 tablespoons cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoons black peppercorns
- 4-5 green cardamoms
- 2 black cardamoms
- 4-5 cloves
- 2 inch cinnamon sticks
- 1 bay leaf
- 1 star anise
- 1 mace
- 1 teaspoon caraway seeds
- 1 dried red chili
- 1 tablespoon dried rose petals
Instructions
- Add all the ingredients to a frying pan and dry roast on medium heat for 3-4 minutes, stirring frequently.
- Remove the pan from the heat and let the spices cool completely. If the spices are not cooled sufficiently, they may release moisture during grinding, resulting in a lumpy powder. Therefore, ensure they are cooled thoroughly before grinding.
- Add the cooled roasted spices to a spice grinder and grind to make a fine powder.
- Store in an airtight container at room temperature for up to 2 months. To increase the shelf life, you can refrigerate it. It will stay good for up to 4 months in the refrigerator.
This is a must-use spice mix when I make pulao for my family.