Black eyed peas Pulao | karamani pulao

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one pot Black-eyed Peas BIRYANI

soaked karamani cooked in coconut milk the best flavorful one-pot, protein-rich pressure cooker spicy pulao. Perfect for a weekday meal. It is also a tasty main course for get together, dinner parties, etc.

Soak karamani

Soaking lobia overnight helps for perfect cooking. If you forget to soak overnight, soak in hot water for at least 4 hours till they turn the soft press. If black-eyes peas are not soaked well, they might not cook properly. 

Can I skip coconut milk?

Coconut milk is optional but it gives an aromatic flavor to the rice so I would highly recommend it.

Can I use coconut instead of coconut milk

Yes in that case grind coconut then make pulao. 

CAN I skip BIRYANI MASALA

Yes, but in that case add extra masala powders accordingly. 

RICE FOR  pulao

I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly.

SHOULD I SOAK RICE?

I soaked the rice for 5 minutes. adjust the soaking time according to the rice variety you use.

CAN I skip ghee and make vegan black-eyed peas pulao?

Ghee gives amazing flavor to the biryani so I use prefer using ghee. If you are planning to make it vegan skip ghee.

Can I skip curd?

Yes, but in that case add tomatoes accordingly

SIDE DISH FOR BIRYANI

Biryani goes well with  gutti vankaya kura, kathirikai chops, plain kurma,  mirchi salan,and raita

CAN I COOK karamani biryani IN THE INSTANT POT?

Yes, for the instant pot version avoid soaking the rice. Add  1/2 cup + 2 tablespoon of water cook for 5 minutes and do natural pressure release. 

VARIETY RICE

PRESSURE COOKER RECIPES

Protein-rich rice

Ingredients

To soak

1/4 cup karamani

karamani pulao

black eyed peas pulao

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Ingredients

To soak

• 1/4 cup karamani

To soak rice

• 1/3 cup basmati rice
• water to soak

Lobia pulao

• 1/2 tablespoon ghee
• 1 clove
• small piece of cinnamon
• 1 cardamom
• Bay leaf
• 1/2 teaspoon poppy seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon fennel seeds
• 1 teaspoon biryani masala
• Required salt
• 1 teaspoon garam masala
• 1/3 cup coconut milk
• coriander leaves few
• 1/3 cup + 2 tablespoon water
• 1/4 cup onion
• 5 cashews

Instructions

Soak karamani

• wash karamani and soak overnight or for 4 hours in hot water

Soak rice

• wash and soak for 5 minutes

Karamani Biryani in cooker

• Add ghee to the pressure cooker
• Turn on the stove to medium flame and heat
• Add cinnamon, bay leaf, cardamom, clove, fennel seeds, and poppy seeds; give a quick mix
• Furthermore, add cashews; mix well and saute till cashew starts to change color
• add onion, ginger garlic paste, and green chili; mix well and saute till onion turns translucent
• Furthermore add biryani masala, turmeric powder, required salt, and curd; mix well and cook for 30 seconds
• Furthermore, add soaked lobia; mix well and bring to boil
• Add rice and mix well
• Furthermore add coconut milk,  water, and gram masala; bring to boil
• finally, add  coriander leaves and sesame oil; mix gently and make sure nothing is stuck to the pan
• pressure cook for two whistles; turn off the stove
• After the pressure subsides naturally, open the cooker
• Gently fluff the rice

Video

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