(Prawn and Peas Pullao)

Name: (Prawn and Peas Pullao) (Machchi Matar Pullao)
Cuisine: India
Ingredients: 6 ozs (170 g) shelled peas (matar ka dana); ½oz (15 g) ginger (adrak); 4 ozs (115 g) ghee; 2 level teaspoonfuls salt; ½ teaspoonful red pepper (degi mirch); 8 ozs (230 g) Patna rice or basmati; 1″ piece of cinnamon (darchini); 1 teaspoonful black cumin seeds (kala zeera); 6 crushed cloves of garlic (lasan); 12 cloves of garlic (lasan); 2 brown cardamom pods (illaichi); ¾ teaspoonful garam masala; ¼ teaspoonful garam masala; 2 ozs (60 g) onions; 1oz (30 g) roasted almonds (badam); Sliced beetroot and cucumber (chukunder and kheera); Finely-chopped fresh coriander leaves (dhania) or parsley; 2 ozs (60 g) thinly-sliced fried onions; 2 to 3 green chillies (sabz mirch); 6 cloves (laung); 12 peppercorns (kali mirch); ⅔ or ⅞ pt (400 or 525 mils) water; 6 ozs (170 g) shelled prawns (jhinga); 1 teaspoonful tomato sauce

Machchi Matar Pullao

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the marinade

6 crushed cloves of garlic (lasan)
¼ teaspoonful garam masala

Asia
India
Dinner
Spicy

Method

Shell and clean the prawns; remove the black threads and wash them in 3 to 4 changes of water. Dry and leave in the marinade consisting of the crushed garlic cloves, red pepper, garam masala and tomato sauce for half an hour. Clean, wash and soak the rice for half an hour in ⅔ pt