Indian Pilau
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by the source's category: English (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Six onions, 4 ozs.
- butter, 2 Indian mangoes, a chicken.
- Peel and chop the onions, and put them into a stew-pan with the butter, and mangoes cut into shreds;
- on the top of these ingredients place the joints of a chicken previously fried in butter, and let this stew over a slow fire for about 1 hour.
- When done arrange the pieces of chicken on the rice lightly piled in a dish;
- stir the sauce to mix it, and pour it over the pilau.
- Serve very hot.
- RICE FOR PILAU.--Wash and parboil for 5 minutes 1/2 lb.
- of rice, then drain it free from water;
- put it into a stew-pan with 2 ozs.
- of butter, and stir, over the fire until the rice acquires equally in every grain a light fawn colour, then add a 1/2 pint of stock, cayenne pepper, and a very little curry powder;
- put the lid on the stew-pan, and set the rice to boil, or rather simmer, very gently over a slow fire till done.
- Stir it lightly with a fork, to detach the grains.
- A few raisins added are an improvement.