Leftover Masala Meat Pulao

by Zarina
Leftover Masala Meat Pulao

Literally the BEST thing to make with leftover Indian food… turn those leftovers into the most mouthwatering one pot pulao!

Punjabi Mama had a dinner party a few weeks ago and like most Indian Mamas she can’t cook in small quantities, there’s always an abundance of food leftover despite dishing out the doggy bags!  A friend asked the next evening what I was making for dinner, I told her I was making a pulao with all the leftovers and she thought the idea was genius.  She wanted exact instructions of how I made it which is why I am now sharing it with you here… hope you find this as useful as she did!! #ZeroWaste

Leftover Masala Meat Pulao

Leftover Masala Meat Pulao

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 800g Cooked chicken or lamb curry/ masala with bones
  • 3 tbsp Oil or ghee
  • 1 Cinnamon whole
  • 2 Cardamoms whole
  • 4 Cloves whole
  • 1 Star anise
  • 6 Peppercorns whole
  • 2 Bay leaves
  • 700g Basmati rice
  • 3 Onions, sliced thin
  • 3 green chillis, chopped small
  • 20 Curry leaves
  • 2 tsp Salt
  • 1 tbsp Garlic crushed
  • 1 tbsp Ginger minced
  • 2 Tomatoes, diced small
  • 1 tsp Chilli powder
  • 2 tsp Garam Masala
  • 0.5 tsp Turmeric
  • 1 tsp Coriander powder
  • 1 Large handful freshly chopped coriander


  1. Soak the basmati rice in boiling water for 1 hour before cooking
  2. In a large saucepan on medium-high heat, add oil and whole spices; cinnamon, cardamom, cloves, star anise, peppercorns and bay leaves, sauté for a few minutes
  3. Add the sliced onions to the pan and sauté for 5 minutes, then add the green chillis, curry leaves and salt and continue to cook until the onions are translucent. Add a little water if needed so that the onions do not stick or burn 
  4. Add the ginger and garlic to the pan and cook for a couple of minutes
  5. Add the diced tomatoes, chilli powder, garam masala, turmeric and coriander powder
  6. Tip in the cooked meat, mix well until all heated through
  7. Sauté everything together until the oil separates 
  8. Drain the rice and add it to the meat in the pan with 1 litre of boiling water
  9. Place a tight-fitting lid on the pan, bring to a hard boil, lower the heat to a minimum, and cook the rice for about 10 minutes.
  10. Turn off the heat and leave for 10 mins, stir well, mixing the chopped coriander through.
  11. Scatter over more coriander leaves and serve with lemon wedges
  12. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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