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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chana Pulao (Chickpea Pilaf)
 Categories: Indian, Pakistani, Pilafs
      Yield: 4 Servings
 
      1 lg Yellow onion; thinly sliced
           - in half rings
    1/3 c  Vegetable oil
      1 ts Ginger; crushed
      1 ts Garlic; crushed
      2    Bird's eye chiles; half slit
      4    Cloves
      8    Peppercorns
      1    Black cardamom
      1 ts Cumin seeds
    1/4 ts Turmeric powder
     14 oz Can chickpeas; drained
      1 ts Salt; or to taste
  1 1/2 c  Basmati rice; rinsed in
           - several changes of water
      4 c  Water
 
  Preparation time: 5 minutes
  Cooking time: 25 minutes
  
  A versatile, vegan pilaf that is easy to prepare, and pairs well with
  a wide variety of dishes, ranging from kebabs to a simple raita.
  
  Heat oil in a large stockpot, and add onions. Fry for 10 minutes on
  medium-low heat until golden brown.
  
  Add crushed ginger and garlic, and fry on low heat for 1 minute.
  
  Add chilies and fry for a few seconds.
  
  Add whole and ground spices. Fry for 2 to 3 minutes or until fragrant.
  
  Stir in chickpeas.
  
  Add water, salt, and rice, and bring to a boil.
  
  Lower to a simmer, and let the water boil out, about 10 minutes.
  
  Once the water has boiled out, bring the heat down to the lowest
  possible point. Wrap tight fitting lid with a cotton cloth, cover pot
  with it, and let the rice steam for 8-10 minutes.
  
  Remove from heat and place on serving platter. Fluff with a fork.
  
  Recipe by Maryam Jillani
  
  Recipe FROM:
  
 
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