Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Butter Or Vegetable Oil
1 md Onion, Grated
1 t Curry Powder
1 Clove Garlic, Crushed
2 c Chicken Stock
1 1/4 c Pineapple Juice
1/3 c Raisins
1/3 c Pistachio Nuts, Chopped
1 3/4 c Long Grain Rice
1 t Salt
Quantity: About 1 1/2 Pounds Of Stuffing Cooking
Time: 25 Minutes
Heat the butter in a heavy pan and brown the onion in
it. Remove the onion and fry the curry powder until
dark brown then add the garlic and simmer for 3
minutes, until a smooth paste is formed. Return the
onion to the pan and add the stock, pineapple juice,
raisins, Pistachios, and rice. Season with the salt,
to taste. Cover tightly and simmer over low heat for
15 minutes, until the rice is half done. Strain off
the liquid reserving it for another use. Use the
pulao to stuff chickens or other poultry. This makes
enough to stuff 1 large or 2 smaller chickens.
From How To Make Good Curries by Helen Lawson
Copyright 1973
