Mutton Pullow Rice

Ingredients

• a pound of fine rice
• a couple of pounds of young mutton
• an ounce of green ginger
• a teaspoonful of salt
• a large cupful of butter milk
• a large cup of rich milk
• an eggspoonful of powdered allspice

Method

1. 1

   Wash and soak rice.

2. 2

   Bruise garlic, ginger, and salt, mix with buttermilk, and pour over mutton.

3. 3

   Fry sliced onion in ghee, add meat, and fry for ten minutes.

4. 4

   Add milk, rice, and water to immerse.

5. 5

   Cover and boil gently until rice is nearly done, then steam for half an hour.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 8. The excerpt below is the record exactly as published.

a pound of fine rice in water for half an hour, after which drain it thoroughly. Take the milk of two cocoanuts and pour over the rice, adding cold water if necessary till the grain is fully immersed ; throw in a little saffron powder (this last to tinge the rice), cover, and allow to boil very gently. When done, and in order to steam or dry it, proceed exactly as per directions for boiling plain rice. Mutton “Pullow” nice.- Take a pound of fine rice and wash it well, allowing it to soak till yon are ready for it. Bruise a whole garlic, an ounce of green ginger, a teaspoon- ful of salt, and throw all three into a large cupful of butter milk or whey; stir well and put this mixture over a couple of pounds of young mutton. Now heat a breakfast cupful of “ghee,” or butter (lard and drip])ing wmn’t do) in a good sized vessel, fry in it one sliced onion till brown, add the meat, and continue frying for ten minutes. Now pour in a large cup of rich milk, then your rice, with an eggspoonful of powdered allspice

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