English Pullow

Ingredients

• a pound of Patna or other fine rice
• half a pound of ghee or butter
• a finely shred onion
• a small handful of allspice
• a little salt
• some previously prepared stock
• hard boiled eggs
• some lightly fried raisins
• sliced almonds

Method

1. 1

   Wash and soak the rice in cold water for twenty minutes.

2. 2

   In a large stewpan, bring the ghee or butter to a boil and fry the onion to a crisp brown.

3. 3

   Remove the onion, add allspice, and fry briskly.

4. 4

   Add the rice, stirring until it turns color.

5. 5

   Pour in stock to immerse the rice, stir in salt, cover, and boil gently.

6. 6

   Uncover and stir until cooked.

7. 7

   Steam by the fireside for ten minutes, then serve garnished with hard-boiled eggs, crisped onions, raisins, and sliced almonds.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 9. The excerpt below is the record exactly as published.

English” Pullow . — This is the recipe for the dish as is generally seen on Anglo-Indian tables. The same process is observed, with but little variation, throughout the empire. Wash and soak in cold water for twenty minutes a ])ound of Patna or other fine rice. In a larg(' stewpan bring to a boil half a pound of “ghee” or butter, in which fry a finely shred onion to a crisp brown. Remove the onion, but not the butter, and into which last put a small handful of allspice, frying briskly for a RICE. 21 iiiimite; then add the rice, keeping it stirred till the gi'ciiu turns colour. Now j>our in some previously prepared stock, sufficient to more than immerse the rice ; stir in a little salt, cover, and boil gently. As the liquid evaporates, uncover and stir constantly till the rice is cooked. Now let it steam by the fireside for ten minutes, stirring frequently, till the grains separate, when serve ; garnishing with hard boiled eggs, your crisped onions, and some lightly fried raisins and sliced almonds

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