1/2 cup of butter or margarine
1 large onion, finely chopped
1 clove of garlic, minced
2/3 cup of pitted prunes, in slivers
1/2 cup of raisins left to soak in vermouth
2 tablespoons of curry powder or chili powder
1/2 tablespoon of nutmeg
2 cups of rice
4 cups of chicken broth
To garnish:
green onion, finely chopped
cooked egg yolk passed through a strainer
chicken skin
1/2 cup of butter or margarine
1 large onion, finely chopped
1 clove of garlic, minced
2/3 cup of pitted prunes, in slivers
1/2 cup of raisins left to soak in vermouth
2 tablespoons of curry powder or chili powder
1/2 tablespoon of nutmeg
2 cups of rice
4 cups of chicken broth
To garnish:
green onion, finely chopped
cooked egg yolk passed through a strainer
chicken skin
Melt the butter in a pan
Add the onion and garlic
Fry until golden brown
Add the prunes, raisins, curry powder or chili powder, and nutmeg
Mix the rice and broth in a large pan
Cover and let it simmer over high heat
Reduce the heat and cook slowly for 20 to 25 minutes or until the rice is tender
Add the prune and raisin mixture and stir with a fork
Let it cool completely
Place in a plastic bag or aluminum foil tray and seal tightly
Put in the freezer
To serve, remove from the freezer and place in the refrigerator for one day
Press down firmly in a decorative mold greased
Put in the warm water bath to reheat well
Unmold to serve
Thawing time: 7 days in a double-door refrigerator or freezer 30 days
