Chow Chow Pullao (Chicken Piliau)

Ingredients

• Cut a chicken into eight pieces
• a large onion cut in dice
• a cupful of curds
• a cupful of water
• a teaspoonful of ground coriander
• a teaspoonful of ground cardamoms
• half that quantity of cloves
• half that quantity of caraway
• a saltspoonful of white pepper
• a teaspoonful of salt
• three quarters of a pound of rice
• a quarter of a pound of yellow peas
• half a pound of boiling ghee
• four ounces of cleaned and split almonds
• four ounces of dry white grapes
• a teaspoonful of saffron

Method

1. 1

   Fry chicken pieces in browned ghee with diced onion.

2. 2

   In a pot, combine curds, water, spices, and salt.

3. 3

   Boil rice and yellow peas until half cooked, then mix with ghee and seasonings.

4. 4

   Combine everything in the pot, add almonds, grapes, and saffron.

5. 5

   Cook until tender, ensuring minimal moisture.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 107. The excerpt below is the record exactly as published.

Chow Chow Pullao. (Chicken Piliau.) Cut a chicken into eight pieces, and fry in a pan in which you have first browned, in boiling ghee, a large onion cut in dice. Put it in a pot along with a cupful of curds, a cupful of water, a teaspoonful each of ground coriander and cardamoms and half that quantity of cloves and caraway, a saltspoonful of white pepper, and a teaspoonful of salt. Boil three quarters of a pound of rice and a quarter of a pound of yellow peas till half cooked ; strain, and stir this into half a pound of boiling ghee and some more seasonings. Cook for a minute or two ; then put it in the pot with the chicken, along with four ounces of cleaned and split almonds, four ounces of dry white grapes, and a teaspoonful of saffron. Stir all together, and close the pot very closely, and cook till meat, etc., are tender. There should be very little moisture, but add more water if necessary, as great care must be taken that no charring takes place. Eat with bread, and any of the vegetables as cooked in Brahmin recipes. Seik Kawab. (Grilled Pickled Lamb.) Put in an earthenware dish four teaspoonfuls of ground onions, one teaspoonful of ground large red chillies, half teaspoonful of ground green ginger, half teaspoonful 256 BOMBAY (Mussulman) of poppy seeds, one teaspoonful of ground coriander

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