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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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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Matar Pulao (Vegan Pilaf With Peas)   
    Categories: Indian, Pakistani, Rice   
         Yield: 4 Servings   
       
       1/3 c  Vegetable oil   
         1 md Yellow onion;   
              - sliced in half rings   
         1 ts Ginger; crushed   
         1 ts Garlic; crushed   
         1    Black cardamom   
         1    Cinnamon stick (1")   
         1    Bay leaf   
       1/2 ts Black peppercorns   
       1/2 ts Cumin seeds   
         1 c  Peas   
         2 ts Salt; or to taste   
         2 c  Rice   
       
     Preparation time: 5 minutes   
     Cooking time: 40 minutes   
        
     A Pakistani household classic, matar pulao is the perfect rice dish   
     to mop up vibrant meat curries or serve alongside a dollop of savory   
     yogurt and salad.   
        
     Heat oil in a stockpot and add onions. Fry on medium-low heat until   
     they are a medium golden brown, about 12 minutes.   
        
     Add crushed ginger and garlic, and fry for 30 seconds.   
        
     Add whole spices (cardamom, cinnamon stick, bay leaf, black   
     peppercorns, cumin seeds) and fry for 1 minute.   
        
     Add peas and fry for a few seconds.   
        
     Add 4 cups water, salt, and rice. Bring to boil.   
        
     Lower to a simmer, and let the water boil out, about 10 minutes.   
        
     Once the water has boiled out, remove from heat. Wrap a tight-fitting   
     lid with a cloth and place it firmly on the pot. Bring the dial back   
     to the lowest point and let the rice steam for 12 minutes.   
        
     Remove from heat, place in serving dish and fluff the rice with a   
     fork.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:   
        
       
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