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Recipe by: lacene
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See below ingredients and instructions of the recipe
1/3 c Butter Or Vegetable Oil
1 md Onion, Grated
1 ts 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 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.
From How To Make Good Curries by Helen Lawson Copyright 1973
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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