*  Exported from  MasterCook  *
 
                         PULAO FOR STUFFING CHICKEN
 
 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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving