Indian Pilau, Real

Ingredients

• a fowl
• a piece of meat (about three pounds of veal)
• four ounces of butter
• a couple of onions
• a few cloves
• a small bit of cinnamon
• three-quarters of a pound of rice
• some small onions boiled
• hard-boiled eggs cut into quarters
• blanched almonds
• raisins
• a few cloves

Method

1. 1

   Boil a fowl or piece of meat and reserve the liquor.

2. 2

   Fry sliced onions with cloves and cinnamon in butter.

3. 3

   Stir in rice until it absorbs the butter, then add reserved liquor and veal broth.

4. 4

   Cook until tender, clear rice from center, place fowl in hollow, and stew until moisture is dried.

5. 5

   Serve fowl smothered with rice, garnished with boiled onions, eggs, almonds, and raisins.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 743. The excerpt below is the record exactly as published.

Indian Pilau, Real. — Boil a fowl or a piece of meat (about three pounds of veal will do), and reserve the liquor in which it h boiled. Put four ounces of butter into a stevvpan, slice a couple of onions, and fry these, with a few cloves and a small bit of cinnamon, until the onions are slightly coloured, then stir in three-quarters of a pound of ricx3. Stir iftith a fork, until the rice has imbibed the butter, when pour in the reserved hquor from the fowl, and enough veal broth to reach two inches above the rice ; keep it over a gentle fire until rather tender. Clear the rice a little from the centre, and place the IND (328) IND fowl in the hollow. Stew the rice thoroughly ■until the moisture is well dried up. Then place the fowl or meat in a deep dish, and smother it with the rice. Have ready some small onions boiled ; make a garnish of these and hard-boiled eggs cut into quarters. Arrange blanched almonds, raisins

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