Indian Pilau

Ingredients

• Six onions
• 4 ozs. butter
• 2 Indian mangoes
• a chicken
• ½ lb. of rice
• 2 ozs. of butter
• ½ pint of stock
• cayenne pepper
• a very little curry powder
• A few raisins

Method

1. 1

   Chop onions and sauté in butter with mangoes.

2. 2

   Add fried chicken joints and stew for 1 hour.

3. 3

   Prepare rice by washing and parboiling, then sauté in butter until colored.

4. 4

   Add stock, cayenne, and curry, cover, and simmer until done.

5. 5

   Serve chicken on rice with sauce.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 15. The excerpt below is the record exactly as published.

INDIAN PILAU (English) Six onions, 4 ozs. butter, 2 Indian mangoes, a chicken. Peel and chop the onions, and put them into a stew-pan with the butter, and mangoes cut into shreds; on the top of these ingredients place the joints of a chicken previously fried in butter, and let this stew over a slow fire for about i hour. When done arrange the pieces of chicken on the rice lightly piled in a dish ; stir the sauce to mix it, and pour it over the pilau. Serve very hot. Rice for Pilau. — Wash and parboil for 5 minutes ^ lb. of rice, then drain it free from water; put it into a stew-pan with 2 ozs. of butter, and stir, over the fire until the rice acquires equally in every grain a light fawn colour, then add a yi pint of stock, cayenne pepper, and a very little curry powder; put the lid on the stew-pan, and set the rice to boil, or rather simmer, very gently over a slow fire till done. Stir it lightly with a fork, to detach the grains. A few raisins

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