Pilau

Ingredients

• six large onions
• two green mangoes
• two units butter
• a chicken
• 4 units of rice
• some raisins
• some almonds
• cloves
• spices

Method

1. 1

   Fry onions and mangoes in butter, set aside.

2. 2

   Truss and fry the chicken, then stew it.

3. 3

   Boil rice in chicken stock, drain, and add butter and spices.

4. 4

   Serve with chicken and reduced stock.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 248. The excerpt below is the record exactly as published.

pilau, and fresh herbs, and onions, and hard-boiled eggs. Stuff the chicken with this and braise it gently. 6 Kulleah Yekhanee.— Slice 32 units solid of lean mutton into a stewpin with enough water to coi'er it add of ginger and cloves, 1 unit sugar, 2 of lime juice, and j unit cuiiy powder, and salt to taste. Stew till tendei. 7 Kidgeree.— Into 4 units of boiling ghee fry 4 units sliced onions, cut lengthways. Remove, add 4 units of well-washed rice, and 4 units ddh Fry till the butter is absorbed. Add some slices of green ginger, peppei'corns, salt, cloves, and cardamoms to taste, am •1 stick or two of cinnamon. J ust cover with water and simmei in . covered pan till almost quite drg Care is required not to let the contents burn. They should be shaken up occasionally -and stiiied with a wooden spoon. Serve with the fried onions scattered o\ ei the top. 8. Pilau.— Slice six large onions, and two green mangoes, and fry in two units butter, and set aside. Truss a chicken as for boil- ing. Fry it in 2 units butter, and put into the stewpan. Cover with water and stew gently. When half done, remove and hnis i the cooking in a degchi as for a roast chicken. M ash 4 units of rice and boil in the chicken stock. When done, drain away the surp us stock, add a little butter, some raisins

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