Peas and Indian Cream Cheese Pullao

Name: Peas and Indian Cream Cheese Pullao (Panir and Matar Pullao)
Cuisine: India
Ingredients: 6 ozs (170 g) shelled peas (matar ka dana); 6 ozs (170 g) shelled peas (matar ka dana); 9 ozs (250 g) Patna rice or basmati; ½oz (15 g) finely-cut ginger (adrak); 2 teaspoonfuls salt; 4 ozs (115 g) panir (Indian cream cheese cubes); ⅔ or ⅞ pt (400 or 525 mils) water; ¾ teaspoonful garam masala; 1 teaspoonful black cumin seeds (kala zeera); 1 teaspoonful black cumin seeds (kala zeera); 1″ piece of cinnamon (darchini); 1″ piece of cinnamon (darchini); 2 brown cardamom pods (illaichi); 2 brown cardamom pods (illaichi); 12 cloves garlic (lasan); 12 cloves garlic (lasan); 12 cloves garlic (lasan); 2 ozs (60 g) onions; 5 ozs (140 g) ghee; 2 shredded green chillies; Slices of cucumber and tomato; Slices of cucumber and tomato; ½ teaspoonful red pepper (degi mirch); 15 almonds (badam); 15 almonds (badam); 2 ozs (60 g) thinly-sliced onions; 6 cloves (laung); 12 peppercorns (kali mirch); 12 peppercorns (kali mirch); ½ teaspoonful red pepper (degi mirch)

Panir and Matar Pullao

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the pullao

9 ozs (250 g) Patna rice or basmati
6 ozs (

Asia
India
Dinner
Spicy

Method

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