Khabutharka Pillau (Pillau of Pigeons)

Ingredients

• Clean three pigeons
• half a dozen small sliced onions
• a point of garlic
• a large red chilli sliced
• three sliced green chillies
• half a dozen cloves
• same quantity of cardamoms
• a piece of cinnamon
• a cupful of water
• a cupful of thick curds
• salt to taste
• half an ounce of green ginger
• a teaspoonful of poppy seeds
• same quantity of coriander
• an ounce of almonds pounded into a paste
• mixed with the juice of a lemon
• half a pound of rice

Method

1. 1

   Clean and cut each pigeon into three pieces; wash them in salted water with ground turmeric.

2. 2

   Fry onions, garlic, red chilli, green chillies, cloves, cardamoms, and cinnamon in boiling ghee.

3. 3

   When the onions are brown, dry and fry the pieces of pigeons.

4. 4

   Add water, thick curds, and salt, bring to boil, and simmer gently for half an hour.

5. 5

   Five minutes before the meat is tender, add ginger, poppy seeds, coriander, and almond paste mixed with lemon juice.

6. 6

   In another vessel, boil rice with salt, cloves, cardamoms, cinnamon, and saffron.

7. 7

   When half cooked, strain and spread over the meat, pour melted ghee on top, cover, and cook till the rice is tender.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 132. The excerpt below is the record exactly as published.

Khabutharka Pillau (Pillau of Pigeons) Gayeka Kurma aur Chaval (Curried Beef and Rice) B attakh- Ka- Ku rm a (Stewed Goose) Jillebee Kheer Kaddu Halva (Macaroni Sweet) (Sweet Rice) (Vegetable Marrow Sweet) Phal (-Fruit) 322 MYSORE (Mussulman) Machleeka Salan. (Curried Salmon.) Cut two pounds of salmon into slices one inch thick : wash thoroughly. Rub well with the following mixture ; One teaspoonful each of ground turmeric, coriander, red chillies, and salt. Lay to the one side for an hour. Fry in four ounces of boiling ghee four ounces finely-shred onions ; when nicely browned place to the one side. Wipe the pieces of fish and fry them lightly on both sides. Now replace the fried onions, and add a table- spoonful of tamarind juice, two tablespoonfuls of water, four ounces of ghee, four inches cinnamon, a large red chilli sliced, a point of garlic, a pinch of saffron, a bay leaf, two coriander leaves, three cardamoms, and a little more salt. Stew very slowly at the side of the fire for half an hour. There should be little or no gravy, but be careful not to char. Remove the condiments, &c, and eat with bread and fish chutnies. Bhunihui Machli. (Fried Soles). Take two soles weighing about one pound each, remove the heads, tails, and black skin, and cut in three pieces ; wash thoroughly in cold water. Make a mixture of one teaspoonful of coriander, turmeric, and ground onions, half a teaspoonful each of red chillies and salt, a pinch of nutmeg and mace. Rub the pieces of sole with this and leave for an hour. Boil four ounces of ghee, and fry four ounces of finely-shred onions to a nice brown and place to the one side ; then place the fish in and fry on both sides till thoroughly cooked, on a slow fire. 323 BANQUETS OF THE NATIONS Strew the onions on top, and eat with bread and fish chutnies. Khabutharka Piixau. (Pillau of Pigeons.) Clean three pigeons, and cut each into three pieces ; wash them in salted water in which you have placed some ground turmeric. Fry in boiling ghee half a dozen small sliced onions, a point of garlic, a large red chilli sliced, three sliced green chillies, half a dozen cloves, same quantity of cardamoms, and a piece of cinnamon. When the onions are brown, dry and fry the pieces of pigeons. Keep moving so that they may not char. Now add a cupful of water, a cupful of thick curds, and salt to taste. Bring to the boil, and simmer very gently for half an hour. Five minutes before the meat is tender, add half an ounce of green ginger, a teaspoonful of poppy seeds, same quantity of coriander, and an ounce of almonds pounded into a paste, mixed with the juice of a lemon. Stir well. In another vessel boil half a pound of rice

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