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