Adjhém Pilaff

Pilaff with Mutton

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This is made in the same manner as the pilaff in the preceding recipe, but with the addition of a few pieces of mutton, cut in 2-inch lengths and previously browned in butter, mixed in with the rice about 15 minutes before serving.