How pullao from India evolved in the American South as “pilaf”, “pilau”, “perloo”, and even “purlow” in multiple guises remains, of course, one of the great culinary mysteries—the single unifying distinction being the importance of rice. Do remember that, like a jambalaya, this dish must be dry and fluffy.
Makes 6 to 8 servings
INGREDIENTS:
- 5 strips bacon, cut into pieces
- 1 large onion, finely chopped
- 1 1⁄2 cups raw long-grain rice
- 2 cups chicken broth
- 2 large ripe tomatoes, peeled, seeded, and chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Cayenne pepper to taste
- 2 cups diced cooked chicken
- 2 cups diced cooked ham
- 3 tablespoons chopped pimentos
- 1⁄4 cup minced fresh parsley leaves
INSTRUCTIONS:
- Preheat the oven to 350°F.
- In a heavy skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble, reserving the grease.
- Pour about 3 tablespoons of the bacon grease into a heavy, flameproof 2-quart casserole, add the onions, and cook, stirring, over moderate heat till softened, about 5 minutes.
- Add the rice and stir till well coated with the fat. Add the chicken broth, tomatoes, lemon juice, Worcestershire, salt and pepper, and cayenne pepper and bring the liquid to a boil.
- Place the casserole in the oven, cover, and bake 25 minutes.
- Add the chicken, ham, pimentos, and bacon, stir till well blended, cover, and bake another 20 minutes.
- Remove from the oven and let stand 10 minutes.
- Sprinkle with the parsley, fluff with a fork, and serve hot.
