Monday, October 8, 2012

Black-Eyed Peas Pulao (Lobya Pulao)


This pulao with black eyed peas was something I tried it for first time and loved it.... the idea was to make something simple and flavorful  yet unique... I also wanted to try using some type of beans in the pulao...any type of beans like chickpeas or red kidney beans would have worked in this recipe...  with some raita this pulao is a great treat for all veggie lovers 

basmati rice 2 cup
unsalted butter 1 tbsp
oil 2 tbsp
cumin seeds 1/2 tsp
onion sliced 3 -4 tbsp
green cardamom pods 2 crushed 
cinnamon stick (2 inch) 1 
cloves 4 
fresno chili/ green chili , minced (depending on how hot you like things)
black-eyed peas, 1 (14.5-ounce) can (drained and rinsed)
hot water 3 cups
salt 2 tsp
asfoetida powder (hing) 1/4 tsp (optional - i didn't use it) 
minced fresh cilantro 2 tbsp (optional) 

Pour the rice into a large bowl and wash in plenty of water... soak about 30 minutes 

set pot over medium heat, add the oil and butter... once the butter has melted and the foam has subsided



add the cumin seeds.... they should sizzle when they hit the fat

once the cumin seeds have darkened, add the asfoetida powder (this is an Indian trick said to prevent the less desirable after effects of the beans)


stir, and then add the onions, cardamom pods, cinnamon stick and cloves


cook, stirring frequently, until the onions have softened, about 5 minutes.... add the chili and saute for 30 seconds...


add the rice - as soon as it hits the fat, it will release its loamy fragrance into your kitchen... :)

stir gently, because the grains are pretty fragile at this point.... cook, stirring frequently but gently, until the grains turn translucent again and don't clump together, 2 to 3 minutes....


add the black-eyed peas, water and salt...


bring to a full boil, and cook till bubbles come up... simmer and cover and allow to steam 5 - 10 minutes until the rice is cooked and fluffy, about 15 minutes


garnish with cilantro and serve!


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