Black-Eyed Peas Pulao (Lobya Pulao)
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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)
How to make Black-Eyed Peas Pulao (Lobya Pulao)
METHOD:
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!
Posted By:
Naziya Haroon, Multan