Mutton and Fowl Pillau

Ingredients

• 1 lb. of uncooked mutton
• four whole onions
• one quart of water
• 8 ozs. of rice
• 1/2 lb. of butter
• ten cloves
• ten cardamoms
• ten black peppercorns
• one dessert-spoonful of salt
• green ginger

Method

1. 1

   Boil mutton and onions in water until reduced to one-third.

2. 2

   Mash meat in the broth and strain.

3. 3

   Wash and dry rice, fry onions in butter, then fry parboiled fowl in the same butter.

4. 4

   Add rice and broth, boil with spices and salt.

5. 5

   When rice is cooked, place fowl in the center, cover with rice, and serve garnished with hard-boiled eggs.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 86. The excerpt below is the record exactly as published.

Mutton and Fowl Pillau. (Indian Recipe.) Put I lb. of uncooked mutton cut in slices with four whole onions into one quart of water ; boil all this together until reduced to one-third ; take it off the fire ; mash the meat in the liquor ; strain through a linen FOIVL PILLAU. 207 cloth, and set it aside. Take 8 ozs. of rice, wash it well, and dry by squeezing firmly in a cloth. Melt \ lb. of butter in a saucepan ; fry in it a handful of onions sliced lengthways. When they have become a brown colour, take them out and lay them aside. In the butter that remains fry slightly a fowl that has been previously parboiled ; take out the fowl, and in the same butter add the dry rice and fry it a little ; as the butter evaporates add the above broth to it, and boil the rice in it ; then put with it ten cloves, ten cardamoms, ten black peppercorns, and a very little mace ; add green ginger, and one dessert-spoonful of salt

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