Jack Fruit Pullao

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

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