Recipe Name: Bodi Pulao |
|
|
Category: Rice Varieties |
|
|
Prep Time |
Cook Time |
Serves |
|
|
6 |
|
|
|
|
|
Ingredients: |
Basmati rice |
|
250g |
Black-eyed beans (lobia) |
|
100g |
Onions, sliced |
|
3 |
Tomatoes cut into quarters |
|
2 |
Cumin seeds |
|
1 tsp |
Mustard seeds |
|
1 tsp |
Turmeric powder |
|
1 tsp |
Red chillies |
|
2 to 3 |
Oil |
|
4 tsp |
Cloves |
|
3 |
Cinnamon piece |
|
1 inch |
Salt |
|
to taste |
For garnishing |
|
Brown onions |
|
|
|
Method: |
- Soak the black-eyed beans for 3-4 hours. Drain and keep aside.
- Soak the rice for an hour. Drain and keep aside.
- Heat 1 tbsp of oil and fry half the quantity of the sliced onion and keep aside for garnishing.
- Heat the oil in a pressure cooker and add the cinnamon and the cloves, cumin and mustard seeds and allow to crackle.
- Lower the heat and fry the onions, cook till golden brown. Add the rice and black-eyed beans.
- Mix in the spices and continue to cook over a low flame for another 5 minutes.
- Add water enough to cook the rice and the beans.
- Garnish with the brown onions.
|
|
Tags:
rice, black eyed beans, lobia, tomato, turmericBodi Pulao, beans , rice , brown , cook , keep , drain , onions , 3-4 , add ,
soak , black-eyed , heat , seeds
, oil , fry , cloves , cinnamon , golden , cumin , seeds |
|
|
|
|