The tastiest way to make this dish is to use a whole chicken so that you can make the stock from the carcass and giblets.
If you do not have the time to do this, chicken pieces and a stock cube will do, though the flavour of the pilaff will not be as good.
2 oz. butter
1×4 lb. chicken, cut into serving pieces, or
8 chicken pieces
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried tarragon
8 oz. button mushrooms, wiped clean 12 oz. long-grain rice, washed, soaked in cold water for 30 minutes and drained 1 pint chicken stock 5 fl. oz. single cream
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the chicken pieces and cook them, turning them frequently, for 6 to 8 minutes or until they are lightly browned. Sprinkle the chicken pieces with half of the salt, the pepper and tarragon. Reduce the heat to low, cover the pan and cook the chicken pieces for 25 minutes.
Uncover the pan, increase the heat, to moderate and add the mushrooms. Con-tinue cooking for 10 minutes, stirring occasionally.
Add the rice and the remaining salt and cook, stirring constantly, for 5 minutes.
Pour in the 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. Remove the pan from the heat and stir in the cream.
Spoon the pilaff on to a warmed serving platter and serve immediately.
Popcorn is MAIZE or Indian corn kernels which are roasted until the heat causes the moisture in the kernels to expand and explode. (They explode with a popping sound, hence the name.)
To make popcorn, buy the special packaged corn selected for popping. Use a large saucepan with a tight-fitting lid. Heat
2 tablespoons of vegetable oil in the pan over moderate heat. When the oil is hot, add
2 ounces of popcorn and cover the pan. Shaking the pan frequent-ly, cook the corn until the popping stops. Do not uncover the pan while the corn is popping.
Remove the pan from the heat and, using a slotted spoon, lift out the popcorn, discarding any imperfect kernels, and drain them on kitchen paper towels. Place on a serving dish, sprinkle with salt and melted butter or cheese and serve while hot.
This quantity will make about 1 quart of popcorn.