Pulau With Cashew Nuts recipe
information
This dish is filling enough to constitute a light meal on its own (with, perhaps, some poppadums), or it makes a filling accompaniment to meat or fish.
ingredients
75 g (3 oz) 6 Tbs Butter
1 Small pineapple, peeled, cored and cut into chunks
3 Tbs Raisins
12 Spring onions (scallions), chopped
75 g (3 oz) 1/2 cup Unsalted cashew nuts
1 Tbs Coriander seeds, crushed
1/4 tsp Cayenne pepper
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
1 tsp Salt
600 ml (1 pint) 2 1/2 cups Chicken stock
2 Hard-boiled eggs, quartered
1 Tbs Chopped coriander leaves
1 Small pineapple, peeled, cored and cut into chunks
3 Tbs Raisins
12 Spring onions (scallions), chopped
75 g (3 oz) 1/2 cup Unsalted cashew nuts
1 Tbs Coriander seeds, crushed
1/4 tsp Cayenne pepper
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
1 tsp Salt
600 ml (1 pint) 2 1/2 cups Chicken stock
2 Hard-boiled eggs, quartered
1 Tbs Chopped coriander leaves
method
1. Melt half the butter in a frying-pan. Add the pineapple chunks and raisins and fry until the pineapple is lightly browned. Remove the pan from the heat and set aside.
2. Melt the remaining butter in a large saucepan. Add the spring onions (scallions) and fry until they are golden brown. Stir in the cashew nuts, coriander seeds and cayenne and fry for 4 minutes, stirring occasionally. Stir in the rice and salt and fry for 5 minutes, stirring constantly. Stir in the pineapple mixture, then pour over the stock and bring to the boil. Reduce the heat to low, cover the pan and simmer for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.
3. Transfer the pulau to a warmed serving dish, sprinkle over the coriander.
4. Serve at once.
2. Melt the remaining butter in a large saucepan. Add the spring onions (scallions) and fry until they are golden brown. Stir in the cashew nuts, coriander seeds and cayenne and fry for 4 minutes, stirring occasionally. Stir in the rice and salt and fry for 5 minutes, stirring constantly. Stir in the pineapple mixture, then pour over the stock and bring to the boil. Reduce the heat to low, cover the pan and simmer for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.
3. Transfer the pulau to a warmed serving dish, sprinkle over the coriander.
4. Serve at once.
serving amount
serves 4
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more information
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