Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
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 tablespoons of almonds
- 1 seer
- 12 ounces
- 1 seer of butter
- 2 fowls
- 1 totah
- 1 whole onion
- half done
Directions
BROUGHT FROM INDIA BY AN ENGLISH OFFICER TO MRS. F. B. LORING.
_Contributed Through Mrs. Lily Latrobe Loring, Washington, D. C._
Take 1 seer (12 ounces) of good rice, 1 seer of butter, 2 fowls, ½ lb. of sultana raisins, about three tablespoons of almonds, 1 oz. of a mixture of allspice, powdered mace, cardamoms, cloves, 1 totah (¼ of a lb. of saffron), 2 oz. of ginger, 1 oz. of salt, ½ oz. of whole black pepper, 1 whole onion, 1 lb. of Mriey (curds). Boil the rice until it is half done, fry the onion brown in the butter, take out, put in the raisins, and fry or boil them. Then cut a fowl to pieces and rub with the ginger and curds, and allow to remain for two hours. Put some butter in the bottom of a casserole, over this a layer of rice, and over this some of the onion, raisins and almonds, sprinkle with saffron and water, then put in a layer of meat, and so on alternately until the vessel is filled, then pour the butter over it, cover the casserole and close it with paste so that no steam will escape. Put it in the oven and cook three hours.