Gosh-ka-Pillau (Pillau of Mutton)

Ingredients

• half a pound of boiling ghee
• one pound small onions sliced
• five sliced green chillies
• quarter ounce whole cloves
• half ounce whole cardamoms
• quarter ounce stick of cinnamon
• two pounds of mutton
• one cupful of milk
• one cupful of curds
• the juice of one lemon
• one pound of rice
• six cloves
• twelve cardamoms

Method

1. 1

   Fry onions and spices in ghee until brown.

2. 2

   Add mutton and fry, then add milk, curds, and salt.

3. 3

   Boil until meat is almost cooked.

4. 4

   Boil rice with spices, strain, and layer over meat.

5. 5

   Cook until rice is done.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 128. The excerpt below is the record exactly as published.

Gosh-ka-Pillau. (Pillau of Mutton.) Take a big, wide-mouthed vessel with a tight lid, and fry in half a pound of boiling ghee one pound small onions sliced, five sliced green chillies, quarter ounce whole cloves, half ounce whole cardamoms, quarter ounce stick of cinnamon, and fry till the onions are a brown colour. Cut two pounds of mutton in small pieces, which place in the pan with condiments, and continue frying, stirring from time to time ; add one cupful of milk, one cupful of curds, and salt to taste ; boil till the meat is almost cooked, then add a paste made of quarter ounce of garlic, half ounce green ginger, half ounce poppy seeds, one ounce almonds, and the juice of one lemon. In another vessel boil one pound of rice along with a little salt, and six cloves, twelve cardamoms

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