Chicken Pilau

Ingredients

• half a pound of butter
• a handful of onions
• eight ounces of dry rice
• ten cloves
• ten cardamoms
• ten black peppercorns
• a blade of mace
• a dessertspoonful of salt
• a little turmeric or a pinch of saffron
• a slice or two of ginger
• two ounces of raisins

Method

1. 1

   Melt butter, fry onions until brown, remove, and fry chicken pieces.

2. 2

   Add rice to the same butter, fry, then add broth and spices.

3. 3

   When rice is nearly boiled, add chicken and warm together.

4. 4

   Serve with rice piled over chicken, garnished with egg and almonds.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 91. The excerpt below is the record exactly as published.

Chicken Pilau. — Have ready a good quantity of stock, melt half a pound of butter in a saucepan; fry in it a handful of onions very finely sliced lengthways ; when brown remove them, and fry in the same butter the pieces of chicken which have been previously boiled and divided into neat pieces. When the chicken is slightly fried take it out, and to the same butter add eight ounces of dry rice, and fry it a little. The rice must be washed and well dried before frying. As the butter evaporates, add the broth, and boil the rice in it, adding ten cloves, ten cardamoms, ten black peppercorns, a blade of mace, a dessertspoonful of salt, a little turmeric or a pinch of saffron, a slice or two of ginger, and two ounces of raisins

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