Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds of bacon in the usual manner
- three pints
- two pounds of well washed patna rice
- three pints of water
- three quarters of an hour
- three onions
- half rings of onion fried extremely dry
- one pint
- 3 lbs
- 2 lbs
- 3-1/2 pints
- 1 drachm
- cloves
- allspice
Directions
Boil three pounds of bacon in the usual manner; take it out and drop 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 peppercorns, with half as much of allspice, tied loosely in a bit of 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.
Bacon, 3 lbs., 1-1/2 to 2 hours; fowls, 2.; Rice, nearly 2 lbs. Broth from bacon and fowls, 3-1/2 pints; onions, 3; cloves and peppercorns, 1/4 oz. each; allspice, 1 drachm: 3/4 hour.