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Masala Chora Pulao

This recipe provides instructions for making Masala Chora pulao, a rice dish with black eyed beans, green peas, and Indian spices. The black eyed beans are cooked until soft and then added to basmati rice that has been soaked and simmered with tomatoes, cinnamon, cardamom, cloves, mustard seeds, cumin seeds, turmeric, bay leaves, and green chilies. Once the rice has cooked for 10 minutes, the black eyed beans and mint are stirred in and it continues simmering. After fully cooking, the rice rests before being served with steamed green peas added.

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sunita das
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168 views2 pages

Masala Chora Pulao

This recipe provides instructions for making Masala Chora pulao, a rice dish with black eyed beans, green peas, and Indian spices. The black eyed beans are cooked until soft and then added to basmati rice that has been soaked and simmered with tomatoes, cinnamon, cardamom, cloves, mustard seeds, cumin seeds, turmeric, bay leaves, and green chilies. Once the rice has cooked for 10 minutes, the black eyed beans and mint are stirred in and it continues simmering. After fully cooking, the rice rests before being served with steamed green peas added.

Uploaded by

sunita das
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Masala Chora pulao

Makes: 3-4 servings Ingredients 1 cup fine quality basmati rice 14/ cup black eyed beans 1/2 cup green peas, steamed 1/2 teaspoon turmeric powder 1/2 cup finely chopped tomatoes 2 cloves 1 bay leaf 1 inch piece of cinnamon 2 pods cardamom 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 2 slit green chillies 1 tablespoon of freshly chopped mint leaves 1 tablespoon ghee salt to taste Method Cook the black eyed beans along with salt in 1 cup of water until soft and tender*. Strain the excess water and set aside the cooked beans. Wash and soak the rice in 2 cups of water for 1 hour. Using a pestle and motor pound the cardamom, cinnamon and cloves to a fine powder and set aside. Heat ghee in a large sauce pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle. Stir in the pounded spice powder, bay leaf, turmeric powder, green chillies and chopped tomatoes. Saut the above mixture until the tomatoes become tender and soft. Stir in the rice and salt along with the water that it was soaked in. Allow the mixture to come to a boil and then turn the heat to low. Cover the pan and simmer to cook the rice. Once 10 minutes of the cooking process has passed stir in the black eyed beans and the chopped mint leaves.

Simmer to cook the rice further for 15 or more minutes until the rice has been fully cooked and all the water has been absorbed. Turn off the heat and let the rice rest for 10 minutes before you can open to stir. Gently stir in the steamed green peas and serve warm.

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