Polo pilaff

Name: Polo pilaff
Cuisine: Indian
Ingredients: 4-inch piece of fresh ginger root, peeled and finely chopped; 2 cloves of garlic, smashed, peeled and finely chopped; 1 small onion, peeled and finely chopped; ½ teaspoon powdered saffron; 4 oz plain yoghurt; 1 teaspoon aniseed; 2 bay leaves, broken into pieces; the juice and grated zest of 1 lemon (keep separate); the meat from 1 large lobster, cut into 1-inch chunks; 1 dozen small oysters, shucked; 2 tablespoons ghee (clarified butter); 2 tablespoons ghee (clarified butter); 4 oz/1⅓ cups slivered almonds; 1 lb/2⅓ cups best-quality long-grain rice, washed well in cold water, drained and dried; 1 lb/2⅓ cups best-quality long-grain rice, washed well in cold water, drained and dried; 8 whole cardamom pods, crushed; 4 cloves; 1-inch stick of cinnamon; 1 teaspoon salt; 2 tablespoons chopped parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

At Shighur I first saw the game of the Chaughan, which was played the day after our arrival on the Mydan or plain laid out expressly for the purpose ... It is in fact hocky on horseback. The ball, which is larger than a cricket ball, is only a globe made of a kind of willow-wood, and is called in Tibeti, “Pulu” ... I can conceive that the Chaughan requires only to be seen to be played. It is the fit sport of an equestrian nation ... The game is played at almost e

Ingredients

Asia
Europe
United Kingdom
India
Lunch
Fish course
Pescatarian
Gluten-free

Ingredients

Method