A Real Indian Pilaw

¾ hour.


  • Bacon, 3 lbs., 1½ to 2 hours
  • fowls, 2.
  • Rice, nearly 2 lbs.
  • Broth from bacon and fowls, pints
  • onions, 3
  • cloves and peppercorns, ¼ oz.
  • each; allspice, 1 drachm:


Boil three pounds of bacon in the usual manner; take it out and top into the same pan a pair of fowls compactly trussed as for boiling. In three quarters of an hour, unless very large, they will be sufficiently cooked; but they should be thoroughly boiled. When they are so, lift them out, and place a hot cover and thick cloth over them. Take three pints and a half of the liquor in which they were boiled, and add to it when it again boils, nearly two pounds of well washed Patna rice, three onions, a quarter of an ounce each of cloves and pepper-corns, with half as much of allspice, tied loosely in a bit muslin. Stew these together very gently for three quarters of an hour. Do not stir them as it breaks the rice. Take out the spice and onions; lay in the fowls if necessary, to heat them quite through, and dish them neatly with the rice heaped smoothly over them. Garnish the pilaw with hot hard-boiled eggs cut in quarters, or with fried forcemeat-balls, or with half rings of onion fried extremely dry. The bacon, heated apart, should be served in a separate dish.

Obs.— This is a highly approved receipt supplied to us by a friend who had long experience of it in India; but we would suggest that to be really cooked so as to render it wholesome in this country, a larger quantity of liquid should be added to it, as one pint (or pound) will absorb three pints of water or broth: and the time allowed for stewing it appears to us insufficient for it to become really tender.

A Persian Pilaw is made much in the same manner, sometimes with morsels of fried kid mixed with the rice.