The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-11-05
HOW TO MAKE A PILAu.


HOW TO MAKE A PILAU.
Varieties Of this dish are very common
among all the population dwelling in
countries bordering on or near the Medi-
terranean, from Spain TO the Levant- II
consists chiefly of rice lightly boiled in
very susceptible of various slight modi-
fications and additions OF fowl or lamb.
or fowl and lamb mixed, or capron. or
turkey Some put thin slices OF bacon.
or grated beef or ham, little curry
powder, fried onions. mushrooms, etc.
into the pilau pot; but this is not admis-
sible in making the true oriental creation,
as a pilau is strictly a Mussuiman dish.
The true Turkish pilau. or plan: ''Turdah
Pilawo," is made Of rice boiled for five
mintesminutes in water, drained; then
placed in a stewpan with butter. salt and
pepper to taste. stirred well. adding by
broth. In about fifteen or twenty minutes
the rice should beproperry done and each
grain swelled out and separate. Z
However. a dish of boiled rice having
a sort of culinary affinity 10 veal. and
poultry, is well fitted TO form q whole
some basis for dishes into which these
meats may be introduced. furnishing
pleasant flavor and odor TO an otherwise
rather insipid dish.
Rice is well fitted, also, TO be the vehicle
for producing innumerable favors and
odors. as we'll as color at the table and
capable of furnishing various dishes, ac-
- H.
for addition that are available in the diff
ferent localities.
A Real Indian Piiau.
The following is a recipe for pilau
brought from Indian by an English officer:
Take seer az oz) Of good rice. one seer
of butter. two fowls half a pound OF sui
tana raisins, about three tablespoonfuls
of almonds. one ounce Of a mixture of
aIlspice. powdered mace. cardamons.
cloves; one tolah (one-fortieth of pound
of saffron. two ounces ginger. one ounce
salt, half an ounce of whole black pepper.
one whole onion. one pound OF dhiey.
(curds). Boil the rice until Il is half
done; fry the onion brown in the butter.
take out. put in the raisins and fry. or
boil them Then cut the fowl TO pieces
and rub with the ginger and dhiey, and
allow 10 remain for two hours. Put some
butter IN the bottomm Of a casserole. over
this a layer of rice, and distribute over
this some OF the onion, raisins and
almonds; sprinkle with saffron and water.
then put in a layer or meat. and so on
alternately until the vessel is filled; then
pour the butter over it; cover the cas-
serole and close II with paste so that no
stem vii lescape; put 1t between slow
top and bottom or braising heat. or in the
oven and cook three hours.
Turkish PiIau.
Throw pound of rice into a quart Of
boiling water, adding a few grains Of
salt. Set over a slow fire and when all
the water is absorbed pour quickly over
the rice eight ounces OF boiling butter
Cover the pan closely to- prevent the
steam from escaping and set 1t over a
moderate fire for nearly half an hour,
then stir UP lightly with a silver fork
to separate the grains. Arrange it in a
dome shape in the center of a hot dish
Rice Piau.
Boil one cup rice in quart of salted
water nearly done drain and throw into
q pint of boiling chicken broth; add half
cup of tomato pulp. When done, add
two tablespoonfuls Of melted butter. salt
and paprica to taste and one teaspoonful
OF curry, press into heated, buttered
mould; then turn out on hot dish and
serve.
A Turkish PLAT.
Put one cup of stewed. strained tomato
IN saucepan with one cupful OF stock.
highly season with salt. pepper, minced
onion and green peppers. Boil and add
one eupful of washed rice; stirring lightly
with a fork until absorbed, then add
small half cup butter. Steam in double
boiler for twenty minutes. Remove the
cover and put folded napkin over the
top of boiler 10 allow the steam 70 escape.
Serve as vegetable with cold cooked
meat or poultry.
Mutton PiIau, SuItana style.
Wash one pound Of rice. put in z cloth
and tie up leaving room for the rice 10
swell. Cut quarter OF a pound OF the
best part OF mutton in small pieces. put
them in a saucepan with one quart OF
water; place over the fire until il boils.
Then skim the liquor; move 70 the side
Of the fire and simmer for half ar hour;
strain the liquor of into a basin. add
four ounces OF butter TO the meat and fry
until nicely Drowned. Return the liquor
10 the saucepan with two tablespoonfuls
OF peeled pistachois and one tablespoon
full OF washed currants; add a small
Of mixed spices. Mince two
ounces Of mutton and fry il in butter
until Drowned. then add 20 the ether in
gradients. When the liquor boilS put In
the rice. place over a moderate fire and
simmer until soft when done arrange
tastefully on a hot dish and serve at once.
Chicken PiIau.
Select a chicken weighing about two
POUNDS. SINCE and draw IT, wipe well wiki
damp cloth: cut into twelve parts of
equal size. Put these into stev-pan
with an ounce % butter and brown. add
one chopped onion. one green pepper and
cock six minutes stirring lightly with
silver FORK. AID d pint OF rich chicken
broth and half a cup OF tomato sauce:
add two ounces ol dried mushrooms.
that have been soaked n water for sez-
eral hours. O. else use s dozen canned
Season with salt and pepper
andhaif teaspoonfui OF diluted saffron.
when an ingredients are Thoroughly
mixed, add half a pint 81 vell WASHED.
unoooked rice and three tahlespoonfuIs ~
grated Parmesan cheese Cook for
twenty minutes. then serve
PLAY Of Fowl.
Truss ore foEi for boiling. pat into a
stewpan with three pints q cold water.
and Jet boil gently uatn tender wazh
and soak ore pound = zee la three
waters. drain and r. = aaif = pound