Pilau, Indian

Ingredients

• three pounds of the neck or loin of mutton or lamb
• three large onions
• two ounces of butter
• an Indian mango
• four ounces of Sultana raisins
• a quarter of a clove of garlic
• two table-spoonfuls of curry powder
• a pint of stock
• a quarter of a pint of thick cream
• the thin rind of half a lemon
• three-quarters of a pound of rice

Method

1. 1

   Fry onions and mango in butter, add salt and simmer with meat for 45 minutes.

2. 2

   Boil rice in stock, add butter and seasonings, and serve with meat on top.

3. 3

   Optionally, prepare rice differently by boiling and seasoning it.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1216. The excerpt below is the record exactly as published.

Pilau, Indian. — Take three pounds of the neck or loin of mutton or lamb, and divide them into cutlets ; or, if prefeiTed, take a chicken, and cut it into neat joints. Choj) three large onions, and fry them in two ounces of butter, with an Indian mango, cut up small. If the mango cannot be had, four ounces of Sultana raisins and a quarter of a clove of garlic may be substituted ; and in this case, two table-spoonfuls of curry powder may be mixed with the butter. Stir the ingredients over the fire for ten minutes, sprinkle a little salt over, and simmer aU gently together for three-quar- ters of an hour. ^Vllilst the meat is simmering, boil the rice according to the dii'ections given for Eice for a Pilau [see Pilau, Rice for a). Pile it on a dish, lay the pieces of meat upon it, pour th sauce over, and serve very hot. Instead of preparing the rice as previously mentioned, it may be dressed as foUows: — Wash three- quarters of a pound of rice, and boil it gently for a quarter of an hour in a pint of stock. Pour off the gravy, add three ounces of fresh butter to the rice, and stir over a quick fire until it is brightly and equally coloui-ed. ]\Ioisten with a little stock, season with a pinch of mixed sweet herbs, a pinch of grated nutmeg, and the thin rind of half a lemon. Simmer again until the rice is quite tender without being broken. Lift out the lemon- rind, and add a quarter of a pint of thick cream

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