Advertisement
A real Indian pilau
- To serve
six
- Difficulty
Easy
Published 1978
From a late nineteenth-century British cookbook
Ingredients
3 3 50 g 2 oz
Method
Slice the onions very finely. Boil the eggs for 10-12 minutes but do not shell them yet, as you want to keep them hot. Melt the butter and soften the onions together with the cloves and cinnamon.
Add the rice and stir it in the butter for 3 minutes without letting it brown. Now add half the stock and let the rice cook gently, stirring. When it has absorbed the stock, add the chicken or
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe