A subtle mixture of taste and texture makes this pilaff an exciting accompaniment to roast lamb. Or serve it on its own, accompanied by a green salad.
3 oz. butter
1 small pineapple, peeled, cored and cut into chunks
3 tablespoons raisins
12 spring onions , chopped
2 ½ oz. cashew nuts
1 tablespoon coriander seeds, coarsely crushed :f teaspoon cayenne pepper
12 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
1 teaspoon salt pint chicken stock hard-boiled eggs, quartered
1 tablespoon chopped coriander leaves
In a medium-sized frying-pan, melt half of the butter over moderate heat. When the foam subsides, add the pineapple chunks and the raisins and fry them, turning them frequently, for 2 to 3 minutes or until the pineapple is lightly coloured.
Remove the pan from the heat and set aside.
In a large saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the spring onions and fry them, stirring occa- sionally, for 4 to 5 minutes or until they are golden brown.
Add the cashew nuts, coriander seeds and cayenne and fry, stirring occasionally, for 4 minutes.
Add the rice and the salt and fry, stir-ring constantly, for 5 minutes. Stir in the pineapple and raisin mixture. Pour in the chicken stock and bring the mixture to the boil.
Cover the pan, reduce the heat to low and cook the pilaff for 20 to 25 minutes or until the rice is tender and all the liquid has been absorbed.
Taste the pilaff and add more salt and pepper if necessary.
Remove the pan from the heat and spoon the pilaff on to a warmed serving platter. Garnish with the hard-boiled eggs and the chopped coriander leaves.
Pilaff with Pineapple and Cashew Nuts tastes delicious with roast lamb.