A Real Indian Pilaw

Ingredients

• three pounds of bacon
• a pair of fowls
• three pints and a half of the liquor
• nearly two pounds of well washed Patna rice
• three onions
• a quarter of an ounce each of cloves
• and pepper-corns
• half as much of allspice

Method

1. 1

   Boil bacon, then fowls in the same pan.

2. 2

   Remove fowls and keep warm.

3. 3

   Add rice, onions, and spices to the boiling liquor.

4. 4

   Stew gently without stirring for 45 minutes.

5. 5

   Serve fowls on top of rice, garnished with eggs or fried onion rings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 527. The excerpt below is the record exactly as published.

A REAL INDIAN PILAW. Boil three pounds of bacon in the usual manner ; take it out and drop into the same pan a pair of fowls compactly trussed as for boiling. In three quarters of an hour, unless very large, they will be sufficiently cooked ; but they should be thoroughly boiled. When they are so, lift them out, and place a hot cover and thick cloth over them. Take three pints and a half of the liquor in which they were boiled, and add to it when it again boils, nearly two pounds of well washed Patna rice, three onions, a quarter of an ounce each of cloves and pepper-corns, with half as much of allspice

Cook this with the app: pantry check, scaling, and the assistant.