Rice, Almond and Sultana Stuffing

This stove-top rice stuffing recipe is the perfect Indian inspired chicken
stuffing or side for Christmas dinner or at any time of the year. Sauteed
slivered almonds and sultanas are laced with caramelised onions before combining
with ghee flavoured rice, some spices and finished with chopped hard-boiled
eggs. A simple yet delicious stuffing without breadcrumbs and brimming with
festive flavour. Yumm!!

Servings: 6 people

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Resting time
20 minutes

Total Time
1 hour

Course:

Side Dish dressing Stuffing for roast chicken

Cuisine:

Indian Mangalorean South Indian

Keywords:

Rice Stuffing chicken roast Sunday roast Christmas roast Christmas roast chicken Mangalorean chicken stuffing Rice stuffing fruit and nut stuffing Spicy rice stuffing

Instructions

1 For the fruit and onion mixture: Heat 2 tbsp. ghee (reserving 1 tbsp. for the
rice) and oil in a medium size frying pan, on medium. Add almonds and sauté till
lightly golden. Add sultanas and sauté for 1 minute or until plump. Add the
onions and fry until pale (approx. 6-7 minutes). Add green chillies, ginger and
mint. Sauté for 1 minute and remove from heat. Set aside to cool off.
2 Prepare rice: Wash rice twice under running water (no need to soak). Drain well.
3 Heat reserved 1 tbsp. ghee on low to medium heat in a medium size saucepan with
a lid. Add drained rice and stir well to coat and sauté for 1-2 minutes. Pour 2
cups (500mL) water, salt and sugar and stir to combine. Bring to the boil, then
lower heat, cover lid and cook until rice is 90% cooked (approx. 8 minutes).
Remove from heat, keeping the lid closed for 10 minutes. Open the lid and cool
off for a further 10 minutes. Fork the rice gently to remove lumps.
4 Finish the rice: Stir in the fruit and onion mixture. Add vinegar, pepper and
garam masala powder. Stir to combine and season to taste, if required.
5 Lastly, stir in the chopped eggs. Set aside until ready to stuff the chicken.
This stuffing can be made 3 days ahead and placed in the refrigerator. If placed
in the refrigerator, sprinkle some water over the rice and warm in microwave for
3-4 minutes before stuffing it, ensuring it is completely cool before stuffing
into the bird.
6 Prepare the chicken for roasting Roast Chicken with Stuffing.
[https://deliciouslyindian.net/?p=26279&preview=true]

Rice, Almond and Sultana Stuffing

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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