Fowl Pullow Rice

Ingredients

• a half-grown fowl
• a pound of thinly sliced mutton
• one whole onion
• six quarts of water
• half a pound of fine rice
• half a pound of 'ghee'
• a teacupful of shredded onion
• a teaspoonful of allspice

Method

1. 1

   Clean and boil the fowl.

2. 2

   Boil mutton and onion in water until reduced.

3. 3

   Mash and strain the broth.

4. 4

   Wash and dry rice.

5. 5

   Fry shredded onion in ghee, fry the fowl, then rice.

6. 6

   Add broth, allspice, salt, and ginger.

7. 7

   Cook until done, then reduce heat and steam.

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.

balf- grown fowl. Take a pound of thinly sliced mutton and one whole onion, place in six quarts of water, and boil till reduced to one-third. Now remove from the fire, and, with a wooden spoon, mash the meat and onion in the broth ; strain through coarse muslin and keep the “liquor” l>y. Now wash half a ]>ound of fine rice and dry it well. Melt half a pound of “ghee” or butter in a large saucepan, and in it fry a teacupful of shredded onion till crisp and brown ; take out the onion, and in the butter that remains slightly fry your previously Ijoiled fowl. Take out the fowl, and again in the same butter slightly fry the rice. As soon as the butter evaporates, add your “ liquor” and boil the rice in it; add a teasj)oon- ful of allspice

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