Lucknowi Pulao Masala

You will need

• 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.