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

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.

Ingredients

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Ingredients

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