Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

From How To Make Good Curries by Helen Lawson Copyright 1973

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