Name: Multicoloured Rice Pullao with Panir (Indian Cream Cheese) Tomatoes, Peas and Nuts (Navrattan Pullao)
Cuisine: India
Ingredients: 1″ piece of cinnamon (darchini); 2 finely-cut green chillies (sabz mirch); 6 cloves (laung); 4 whole green cardamoms (illaichi); 1oz (30 g) thinly-sliced ginger (adrak); 2 chopped full-boiled eggs.; 1oz (30 g) cashew nuts (kaju); 1½oz (40 g) sultanas (kishmish); Green and cochineal colourings; 4 ozs (115 g) thinly-sliced onions; 1oz (30 g) almonds (badam); ½ teaspoonful garam masala; 2 ozs (60 g) fried cream cheese cubes (panir); ½ teaspoonful red pepper (degi mirch); 2 to 3 finely-cut green chillies (sabz mirch); ½oz (15 g) pistachio nuts (pista); 6 cloves of garlic (lasan); 12 peppercorns (kali mirch); 2 ozs (60 g) onions; ½oz (15 g) shredded ginger; ⅔ or ⅞ pt (400 or 525 mils) water; 2 ozs (60 g) ghee; 9 ozs (250 g) Patna rice or basmati; 2 ozs (60 g) shelled boiled peas (matar ka dana); ½ teaspoonful black cumin seeds (kala zeera); 1½ teaspoonfuls salt; 2 ozs (60 g) diced seeded tomato pulp

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Navrattan! The nine courtiers or the nine gems of the Emperor Akbar, the mightiest of the Moghuls. This pullao is a pullao amongst pullaos and a jewel amongst jewels. A heritage from the Moghuls, it has been passed from generation to generation and is successfully reproduced. It is a vivid and colourful pullao containing almonds, cashew nuts, sultanas, pistachios, panir, tomatoes and nuts.