Jack Fruit Pullao

Name: Jack Fruit Pullao (Kathal Pullao)
Cuisine: India
Ingredients: Slices of tomatoes and hard-boiled eggs; 2 ozs (60 g) sliced onions; 9 ozs (250 g) Patna rice or basmati; ½ teaspoonful red pepper (degi mirch); 2 brown cardamom pods ground with their skins (illaichi); ½ teaspoonful black cumin seeds (kala zeera); 1″ piece of cinnamon (darchini); 4 tablespoonfuls yoghurt (curd); 4 ozs (115 g) ghee; 1 teaspoonful ground poppy seeds (khaskhas); 6 finely-chopped cloves of garlic (lasan); 1 dessertspoonful ground coriander seeds (sukha dhania); 1 small finely-chopped onion; 1oz (30 g) ginger (adrak); 4 green cardamoms (illaichi); 10 peppercorns (kali mirch); ¾ or ⅞ pt (400 or 525 mils) water; 1½″ piece of cinnamon (darchini); ½ teaspoonful garam masala; 15 almonds (badam); 2 bay leaves or tejpattars; 2 shredded green chillies (sabz mirch); 2 ozs (60 g) thinly-sliced onion; 10 ground almonds (badam); 1 teaspoonful salt; 1 blade ground mace (javatri); 4 cloves (laung)

Kathal Pullao

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for marinading the jack fruit

9 ozs (250 g) jack fruit cut into 1″ pieces
4 ozs (

Asia
India
Dinner
Spicy

Method

For frying and marinading the jack fruit:—Apply a little oil to the hands and the knife. Peel and cut the jack fruit into pieces of required size. Fry them in 4 ozs (115 g) gh