Fish Pillau (Mahi Palao)

Ingredients

• two pounds white fish
• one pound rice
• nine ounces ghee
• one pound goat's flesh
• fifteen grains of cinnamon
• fifteen grains of cardamoms
• fifteen grains of cloves
• half a pound of onions
• seventy-five grains black pepper
• three ounces curd
• half ounce salt

Method

1. 1

   Cut fish into pieces, steep in lemon juice.

2. 2

   Fry onions in half ghee, set aside, fry condiments, then brown fish.

3. 3

   Boil goat's flesh, remove meat, add rice to stock.

4. 4

   When rice is tender, layer fish and condiments on top, pour remaining ghee over.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 144. The excerpt below is the record exactly as published.

two pounds white fish, one pound rice, nine ounces ghee, one pound goat's flesh, and fifteen grains each of cinnamon, cardamoms, and cloves, half a pound of onions, seventy-five grains black pepper, three ounces curd, and half ounce salt

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