Murgi Pulau (Pillau of Chicken)

Ingredients

• a good fat chicken
• two large cupfuls of water
• a large onion cut in four
• a small piece of ginger
• four ounces of ghee
• twelve onions finely sliced
• half a pound of well-washed rice
• four cloves
• four cardamoms
• four sticks of cinnamon
• two coriander leaves
• two blades of mace
• three teaspoonfuls of salt
• a cupful of milk
• one red chilli
• three green chillies
• a handful of sultana raisins

Method

1. 1

   Clean the chicken and boil it with water, onion, ginger, and salt until tender.

2. 2

   Fry sliced onions in ghee until brown.

3. 3

   Fry rice in butter, then add spices and stir.

4. 4

   Pour in the chicken stock and boiled milk, add sliced chillies and raisins.

5. 5

   Cover and stew slowly until moisture is absorbed.

6. 6

   Fry chicken pieces until brown, serve over rice, garnished with fried onions and hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 102. The excerpt below is the record exactly as published.

Murgi Pulau. (Pillau of Chicken.) Clean a good fat chicken. Put it in a pot with two large cupfuls of water, a large onion cut in four, a small piece of ginger, and salt to taste. Boil till tender, but not too soft. Fry in four ounces of ghee twelve onions finely sliced till they are a nice brown, taking care not to char. Remove the onions and fry in three ounces of butter half a pound of well-washed rice. When the rice has taken up all the butter, add four cloves, four car- damoms, four sticks of cinnamon, two coriander leaves, two blades of mace, and three teaspoonfuls of salt. Give it all a good stir, and pour over the stock the fowl was boiled in, along with a cupful of milk which has been boiled to half its bulk ; add one red and three green chillies sliced, and a handful of sultana raisins. Cover the pot carefully, and stew very slowly on a gentle fire (which ought to be allowed to go down) till ail the moisture is nearly absorbed, being careful to give the mixture a stir now and again to keep it from charring. Cut the chicken into eight pieces and fry in oil till a nice brown, place on a dish and cover with rice, first removing the coriander leaves, the mace, and as much of the cinnamon as possible ; heat the fried onions and strew on the top. Garnish with hard-boiled eggs cut in quarters. Bhara Hussanee. (Grilled Pickled Lamb.) Take two pounds of lamb and cut into fillets about an inch square. Thread six of these alternatively with 240 BENGAL (Mussulman) a slice of green ginger and onions on thin pieces of bamboo or ordinary skewers. Prepare the rest of the meat the same way till all is used. Boil six ounces of ghee, and brown in this one tea- spoonful of turmeric, half a teaspoonful of green ginger, half a teaspoonful of caraway, four teaspoonfuls of ground onions, and half a teaspoonful of ground red chill

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