Pulav (Pillau of Mutton)

Ingredients

• eight ounces of sliced onions
• one pound of lean mutton
• four ounces of ground coriander seeds
• four ounces of cucumbers
• four ounces of green ginger
• one ounce of garlic
• a teaspoonful of salt
• a sliced red chilli
• four ounces of curds
• half a stick of cinnamon
• twelve large cardamoms
• twenty-four small cardamoms
• an inch of mace
• twelve whole cloves
• twenty-four ounces of rice

Method

1. 1

   Fry sliced onions in boiling butter till browned.

2. 2

   Remove onions and fry mutton in the butter.

3. 3

   Put meat in another pan with curds, spices, and simmer till tender.

4. 4

   Wash rice, fry till slightly browned, then add ghi and stew till soft.

5. 5

   Combine all and stew gently for 15-20 minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 150. The excerpt below is the record exactly as published.

Pulav. (Pillau of Mutton.) Fry eight ounces of sliced onions in eight ounces of boiling butter (ghi) till browned. Remove the onions to one side, and in the butter fry for a few minutes one pound of lean mutton cut in small pieces, and four ounces each of ground coriander seeds, cucumbers (gherkins) sliced, and green ginger, one ounce of garlic, a teaspoonful of salt, and a sliced red chilli. Put the meat in another pan along with four ounces of curds, half a stick of cinnamon broken into pieces, twelve large and twenty-four small cardamoms, an inch of mace broken into pieces, twelve whole cloves, and a little more salt. Simmer at the side of the fire till meat is tender. See that the pan is kept closely covered. Wash twenty-four ounces of rice

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