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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   
   BBSID: FQBBS   
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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:   
        
       
   MMMMM   
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