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Pilau, Chicken

Take a fat young fowl, put it into a saucepan with about two quarts of water, a large onion (whole), two cloves of garlic, a bay-leaf, three cloves, a small piece of cinnamon, a blade of mace, twelve cardamom-seeds, and a tea-spoonful of salt, and boil till the bird is tender. Then remove the fowl, and put into the liquor a quarter of a pound of the best Patna rice; stir occasionally and watch it closely. The moment the rice is soft drain it on a wire sieve, and steam it before the fire for about half an hour. Put the chicken on a dish, cover it over with the rice, and garnish it with boiled rice, and onions fried brown and crisp. Strain the liquor, and serve it up as soup. (See also PILAU OF FOWL.)