Ingredients:
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
Serves 1
Method:
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.