1/3 c Butter Or Vegetable Oil 1 md Onion, Grated 1 ts 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 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