Pulao Rice
INGREDIENTS:
1/3 c Butter Or Vegetable Oil 1 1/4 c Pineapple Juice
1 md Onion, Grated 1/3 c Raisins
1 ts Curry Powder 1/3 c Pistachio Nuts, Chopped
1 Clove Garlic, Crushed 1 3/4 c Long Grain Rice
2 c Chicken Stock 1 ts Salt
1/3 c Butter Or Vegetable Oil 1 1/4 c Pineapple Juice
1 md Onion, Grated 1/3 c Raisins
1 ts Curry Powder 1/3 c Pistachio Nuts, Chopped
1 Clove Garlic, Crushed 1 3/4 c Long Grain Rice
2 c Chicken Stock 1 ts 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.
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.