Beer makes batters better, meat more tender, and sauces more flavorful.
Mattar Palao (Pakistani Rice Dish)
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- #76921
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound green peas
1 pound Basmati rice
8 ounces red onion
8 ounces tomato
1 teaspoon cumin seed
1 teaspoon cloves
3 cinnamon sticks
1 teaspoon red chili powder
1 teaspoon salt
8 ounces butter or vegetable oil
1 tablespoon chicken base
OR
1 cube chicken bouillon
3 cups water
directions
Gather ingredients. Coarsely cut onions lengthwise. Melt butter solids in a stockpot and put onions in and mix.
When onions turn dark brown, add the water. Bring water to boil. Simmer for 5 minutes until water turns brown. Strain mixture through cheesecloth and remove all onions.
Put water back in stockpot and bring to boil. Add peas, tomatoes, cumin seed, cloves, red chilies, salt and cinnamon sticks and simmer for 3 minutes. Make chicken stock from base/cube.
Add chicken stock and bring mixture to boil. Add rice. Water level should be 1 inch above rice. Add water if needed. Turn the heat to full.
When the water is absorbed by rice, cover the pot and turn heat to low. Cook until el dente (rice grains should be long and separable).
added by
10031939
nutrition data
389 calories, 20 grams fat, 47 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
April 18, 2014
that was great