Pulau With Cashew Nuts
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
- 3 oz Butter
- 1 Small pineapple peeled, cored and cut into chunks
- 3 Tbs Raisins
- 12 Spring onions scallions, chopped
- 3 oz Unsalted cashew nuts
- 1 Tbs Coriander seeds crushed
- 1/4 tsp Cayenne pepper
- 12 oz Long-grain rice soaked in cold water for 30 minutes and drained
- 1 tsp Salt
- 1 pint Chicken stock
- 2 Hard-boiled eggs quartered
- 1 Tbs Chopped coriander leaves
Instructions
- 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.
- 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.
- Transfer the pulau to a warmed serving dish, sprinkle over the coriander.
- Serve at once.
Calories: 824 kcal
Carbohydrates: 121 g
Protein: 19 g
Fat: 32g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 143 mg
Sodium: 952 mg
Potassium: 857 mg
Fiber: 7 g
Sugar: 27 g
Vitamin A: 1214 IU
Vitamin C: 116 mg
Calcium: 121 mg
Iron: 4 mg