Pilau Of Fowl Recipe

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Instructions

Truss fowl for boiling, place in pan with 3 cups stock or water and simmer 30 minutes.
Wash and dry 1 cup rice.
Melt 2 tablespoons vegetable shortening and fry 1 chopped onion to golden brown in it; remove onion to plate, add 2 extra tablespoons vegetable shortening and fry rice and 1/4 cup blanched almonds till yellow, add onion, 2 tablespoons seeded raisins, with salt and paprika to taste.
Tie in piece of muslin 3 cloves, 6 whole white peppers, 1 bay leaf, and 1 inch cinnamon stick and add them.
Make hole in center of rice, lay fowl in it, pour in 1 cup of the stock, let simmer until fowl and rice are cooked, adding more stock as rice swells.
Turn fowl over during cooking.
Serve fowl with rice around it.