Peas Pullao

Name: Peas Pullao (Matar Pullao)
Cuisine: India
Ingredients: 1½ teaspoonfuls salt; ½oz (15 g) ginger (adrak); 9 ozs (250 g) Patna rice or basmati; 3 ozs (85 g) ghee; 1 teaspoonful garam masala; 2 to 3 green chillies; 6 ozs (170 g) shelled peas; ⅔ or ⅞ pt (400 or 525 mils) water; 6 cloves (laung); ½oz (15 g) ginger (adrak); 12 peppercorns (kali mirch)—optional; 6 cloves (laung); 2 brown cardamom pods (illaichi); 2 brown cardamom pods (illaichi); 1 piece of cinnamon (darchini); 1 piece of cinnamon (darchini); 12 finely-chopped cloves of garlic (lasan); 2 ozs (60 g) finely-sliced onions; 12 finely-chopped cloves of garlic (lasan); 12 finely-chopped cloves of garlic (lasan); 1 dessertspoonful chopped fresh coriander leaves (dhania) or parsley; 1 dessertspoonful chopped fresh coriander leaves (dhania) or parsley; Slices of one hard-boiled egg—optional; 2 ozs (60 g) thinly-sliced fried onions; 1 teaspoonful black cumin seeds (kala zeera); 1 teaspoonful black cumin seeds (kala zeera); ½ teaspoonful red pepper (degi mirch); ½ teaspoonful red pepper (degi mirch); Sliced tomatoes and cucumber; Sliced tomatoes and cucumber

Matar Pullao

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

9 ozs (250 g) Patna rice or basmati
3 ozs (85

Asia
India
Dinner

Method

Clean, wash and soak the rice for half an hour in ⅔ pt (400 mils) water for pressure cooking or in ⅞