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1. In a heavy 3- to 4-quart casserole, melt the butter in the oil over moderate heat. When the foam begins to subside, add the onions, garlic and chilies and, stirring frequently, cook for about 5 minutes, until they are soft but not brown.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the curry powder and stir for 2 or 3 minutes, then pour in the rice and continue stirring for a few minutes more, until the grains become somewhat milky and opaque.
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3. Stir in the coconut milk, salt and a few grindings of pepper and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer undisturbed for 15 minutes.
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4. Add the crab meat, chives and lime juice, stir gently and simmer, covered, for 5 minutes longer or until most of the liquid has been absorbed by the rice and the crab is heated through.
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5. Taste for seasoning, fluff with a fork and serve the Crab Pilau at once, mounded on a heated platter.
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