Cheval Vagaralle (Fried Rice)

Ingredients

• one pound rice
• four cloves
• seven cardamoms
• one teaspoonful of caraway
• one teaspoonful of black pepper
• one teaspoonful of aniseed
• two onions
• a quarter of a pound of ghee
• two pounds of water
• three drams of salt
• a quarter of a pound of blanched and split almonds
• a quarter of a pound of cleaned and plumped currants
• half an onion sliced fine

Method

1. 1

   Slice the onions very fine, and fry in ghee to a dark-brown colour.

2. 2

   Add all the condiments and fry for three minutes.

3. 3

   Add the thoroughly washed rice, water, and salt.

4. 4

   Boil till all the water has evaporated, then place it at the side of the fire to dry.

5. 5

   Fry the almonds, currants, and sliced onion in ghee.

6. 6

   Dish the rice and strew these on top.

7. 7

   Serve with lentils, meat balls, and salad.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 138. The excerpt below is the record exactly as published.

Cheval Vagaralle. (Fried Rice.) One pound rice, four cloves, seven cardamoms, one teaspoonful each of caraway, black pepper, and aniseed, two onions, and a quarter of a pound of ghee. Slice the onions very fine, and fry in ghee to a dark- brown colour, but do not char ; then put in all the con- diments, and fry for three minutes, now put in the rice, after washing it thoroughly, along with two pounds of water and three drams of salt. Boil till all the water has evaporated, and place it at the side of the fire to dry. Take a quarter of a pound of blanched and split almonds, a quarter of a pound of cleaned and plumped currants, and half an onion sliced fine

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