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    Black eyed peas Pulao | karamani pulao

    June 1, 2023 By Vidya Srinivasan Leave a Comment

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    Black eyed peas Pulao | karamani pulao| Lobia dal pulao | Black eyed peas rice | Black eyed peas biryani in pressure cooker | karamani biryani| how to make biryani recipe in cooker | easy one pot biryani | easy pressure cooker rice | quick biryani  |Black eyed peas pulao lunch box recipe step by step pictures and video recipe. Check out the black-eyed peas biryani in the pressure cooker video  and If you like the video pls SUBSCRIBE to my channel

    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

    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 tsp garam masala

    1/3 cup coconut milk

    coriander  leaves few

    1/3 cup + 2 tablespoon water

    1/4 cup onion

    5 cashews 

    how to make black-eyed peas pulao in a pressure cooker with step-by-step pictures

    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

    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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