| Recipe Name:
Bodi pulao |
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| Category:
Rice Varieties |
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| Prep Time |
Cook Time |
Serves |
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6 |
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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 |
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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.
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