“Lobia Biryani (Black Eyed Pea/ AlsandeBee/ Chawli Pulao)” … I always like trying out spiced rice dishes with inclusion of sprouts, lentils or pulses like kabuli chana, rajma, butter beans, lobia, green moong, cowpeas etc. … sharing this delicious spiced rice biryani with inclusion of lobia which increases its protein levels … tastes best served with simple raita/ salad with curds … Yummilicious …
** I love Biryani or pulav/ pulao, be it prepared with any ingredients and I always prefer to relish it with simple curds/ raita if it’s a spicy one and if not then with some equally spicy gravy curry. The only requirement when it comes to addition of whole pulses is you need to soak it for a minimum 6-8 hours or overnight, which means one has got to think ahead and prepare the needful for the same. Well, let me straight aware share the recipe of how I prepared this delicious Lobia biryani without wasting more time.
** Here is my simple recipe for “Lobia Biryani (Black Eyed Pea/ AlsandeBee/ Chawli Pulao)” … my style …
** Ingredients :
Black eyed Peas/ Lobia/ AlsandeBee/ Chawli : 1 cup
Jeera Rice or Basmati Rice : 2 cups
Onion/ Piyavu/ Knda : 2 medium sized
Coriander Leaves/ Dhania/ Kothambari Pallo : ½ cup
Salt/ Namak/ Meeta : to taste
Ghee/ Toop : 2 tblsp
Oil/ Tel/ Tela : 2 tblsp
Boiling Water : 4 cups
** Whole Garam Masala :
Bay Leaves/ Tej Patta : 2-3
Black Peppercorns/ Kali Miri : 6-8
Cloves/ Lavang : 5-6
Cinnamon/ Dalchini/ Tike saali : 1 inch piece
Cumin Seeds/ Jeera : 1 tsp
** Masala Powder :
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 1 tsp
Cumin/ Jeera Powder : ½ tsp
Coriander/ Dhania/ Kothambari Powder : 1 tsp
Fennel seeds/ Badisep/ Saunf Powder : ½ tsp
Turmeric/ Haldi Powder : ½ tsp
Biryani Masala Powder : 2-3 tsp
Garam Masala Powder : 1 tsp
** Wash and soak Black eyed Peas/ Lobia/ AlsandeBee/ Chawli in plenty of water for 6-8 hours or overnight. Next day drain off the water and rinse well with plenty of fresh water. Put in a colander and allow all the water to drain well.
** Wash and soak jeera/ basmati rice for 20-30 minutes. Drain off the water and rinse well with plenty of fresh water. Now put in a colander separately and keep it aside for at least 15 minutes to allow all the water to drain off well.
** Peel off the outer skin of the onions and slice them thinly lengthwise and keep it aside ready. Also clean, wash and finely chop the coriander leaves and keep them aside separately. Collect all the whole garam masala and powder masala ingredients and keep them ready before we begin to prepare the biryani.
** In a pressure cooker pan head together ghee and oil, when hot, lower the heat and add bay leaves, pepper corns, clovers, cinnamon, cumin seeds and fry for a few seconds, until fragrant. Add the onion slices and saute until light golden brown.
** Add drained lobia/ alsandebee and fry for 1-2 minutes. Add salt to taste, red chilly powder, cumin powder, coriander powder, turmeric powder, fennel powder, biryani masala powder, garam masala powder and fry together for 1-2 minutes.
** Add drained rice and mix well and continue to fry for another 1-2 minutes or until you get a good smell. Now add half of the finely chopped coriander leaves, boiling water, mix well, raise the heat and bring to a boil on medium heat.
** Once all the ingredients comes to a rolling boil, mix well, cover the cooker lid and cook on medium heat to 3-4 whistles. Switch off the heat and allow the pressure cooker to rest for about 10-12 minutes, then gently open the lid.
** The pressure in the cooker will have be rested however, if there is still some pressure then with the help of a tongs lift the whistle to release the excess pressure, otherwise the biryani may turn out mushy and not remain fluffy.
** Once the pressure cooker pan is opened, add the remaining half of the finely chopped coriander leaves and let it rest for another 5 minutes without covering the lid, this helps excess heat to pass off without falling back into rice.
** “Lobia Biryani (Black Eyed Pea/ AlsandeBee/ Chawli Pulao)” is done and ready to be served. Being a spicy rice this one tastes best when kept simple and served with veg. raita/ salad with curds, however if desired you may serve it with any curry of your choice too. In all definitely an awesome spicy pulao/ biryani which I served with simple onion- tomato- cucumber raita and we loved the combo very much.
** If you think that younger generation is fussy about food, then you should rewind to yourself at that age, at least in my home we siblings also fussed a lot, though we did not dare question Amma on any food matters we always put forward our own little demand of food choices especially on weekends. Those days there was no net facility and amma did make effort to browse through magazines and learnt out new recipes.
** I guess, we were all foodies from birth, aanu (dad) leading on the most, he always made it a point to bring some dish from restaurants for tasting and asked us to guess the ingredients and prepare the same. We did have plenty of cookery books to refer too, in fact I had a huge collection of over 400 books which I disposed off recently as it was not only eating space but was also not referred to much with net being at finger tips.
** According to me we all had our own time of naughtiness growing up, so why deny them to our coming generation, they need to grow up with all the fun too. Pulses are a big NO by many so, just include them into biryani and viola, you will see them gobling up the food without fuss and in fact asking of for more too. So, just go ahead and try variations in dishes while keeping the basics intact and you will end up with nutritious meals.
** Sharing below links to the “Onion- Cucumber- Tomato Raita” in the picture above along with other "Raita and Salad" links for easy access …
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