Pillau, East Indian

Ingredients

• three onions
• four or five cloves
• a small piece of cinnamon
• ½ lb. of butter
• ¾ lb. of rice
• one fowl
• six or seven hard-boiled eggs
• 2 ozs. of almonds
• 2 ozs. of raisins
• some small onions

Method

1. 1

   Fry onions, cloves, and cinnamon with butter.

2. 2

   Add rice and fry without browning.

3. 3

   Boil fowl and use its gravy to cook rice.

4. 4

   When rice is half done, add fowl and cook until done.

5. 5

   Serve garnished with eggs, almonds, and onions.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 295. The excerpt below is the record exactly as published.

Pillau, East Indian. — Three on- ions, four or five cloves, a small piece of cinnamon, % lb. of butter, 34 lb. of rice, one fowl, six or seven hard-boiled eggs, 2 ozs. of almonds, 2 ozs. of rai- sins, a few cloves, and some small on- ions

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