Name: (Prawn and Peas Pullao) (Machchi Matar Pullao)
Cuisine: India
Ingredients: 2 brown cardamom pods (illaichi); 1″ piece of cinnamon (darchini); 6 ozs (170 g) shelled peas (matar ka dana); 12 cloves of garlic (lasan); 2 to 3 green chillies (sabz mirch); Sliced beetroot and cucumber (chukunder and kheera); 1 teaspoonful black cumin seeds (kala zeera); 6 cloves (laung); 12 peppercorns (kali mirch); Finely-chopped fresh coriander leaves (dhania) or parsley; 2 ozs (60 g) thinly-sliced fried onions; 1 teaspoonful tomato sauce; 1oz (30 g) roasted almonds (badam); 6 crushed cloves of garlic (lasan); ½oz (15 g) ginger (adrak); ⅔ or ⅞ pt (400 or 525 mils) water; ¾ teaspoonful garam masala; ¼ teaspoonful garam masala; 8 ozs (230 g) Patna rice or basmati; ½ teaspoonful red pepper (degi mirch); 2 level teaspoonfuls salt; 4 ozs (115 g) ghee; 6 ozs (170 g) shelled prawns (jhinga); 2 ozs (60 g) onions

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the marinade

6 crushed cloves of garlic (lasan)
¼ teaspoonful garam masala

Method

Shell and clean the prawns; remove the black threads and wash them in 3 to 4 changes of water. Dry and leave in the marinade consisting of the crushed garlic cloves, red pepper, garam masala and tomato sauce for half an hour. Clean, wash and soak the rice for half an hour in ⅔ pt