It smells gorgeous and looks beautiful! Pulao is one of the oldest dishes for large parts of the world, common to a lot of different cuisines. Primarily, staple to South Asia, Central Asia, and Persia. It is a fragrant rice dish usually cooked in stock where each rice grain is separate and flavourful. Here is our guide on how to make a mildly flavoured pulao with brown chickpeas and spices full of aroma.

Pair it with our pre-portioned brown chickpeas Kala Channa Pulao Mix (sold separately).

Vegan Adaptation 

Ghee and Butter can be replaced with vegetable oil of your choice. Yogurt can be replaced within the same step in the recipe instruction with one finely chopped medium tomato.

Serves 4 | Mild | 60 mins | Vegetarian

What’s in the kit?

Whole Spices: Cumin Seeds, Coriander Seeds, Black Peppercorns, Green Cardamom, Cassia Bark, Cloves, Black Cardamom, Star Anise, Dried Bay Leaves, Dried Red Chilli, Fennel Seeds

Ground Spices: Salt, Red Chilli, Garam Masala, Cumin

Recipe Card with 3 simple stages and easy-to-follow instructions, tips, and serving ideas

Allergen and Nutritional Information 

Approx. 460 cals per portion when serving 4.

Packed on premises that handle cereals, nuts (including peanuts), soya, sesame, and products containing gluten. Due to being packaged on-premises that handle all named allergens, we cannot guarantee allergen-free products.

For further advice please contact hello@bahaarkitchenuk.com