For day 3 of BM, I have yet another protein packed rice dish and this time the protein happens to be black eyed peas (check out my Egg biryani and Pudina Paneer Pulao recipes). 

All of the 3 rice dishes I posted this week involve 3 different cooking methods. For the biryani, rice is cooked ¾th of the way and then finished cooking “dum style” with the masala. For the pulao, I cooked the rice separately and then mixed it with the spiced vegetable mixture. For today’s pulao, I cooked the rice with the masala to make it a one-pot dish. 


My preferred method of cooking rice has always been the pressure cooker and I’ve had trouble cooking it any other way in the past. But in the recent past, I’ve had some luck with cooking rice using the open-pot method and I’ve been making one-pot dishes for the dish-washer’s delight (which happens to be—–ME). 

Here’s how I made the dish. 

Black-eyed Peas Pulao (Pilaf)
Black-eyed Peas Pulao (Pilaf)
Yum
Print Recipe
Servings Prep Time
4 serving 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 serving 30 minutes
Cook Time
45 minutes
Black-eyed Peas Pulao (Pilaf)
Black-eyed Peas Pulao (Pilaf)
Yum
Print Recipe
Servings Prep Time
4 serving 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 serving 30 minutes
Cook Time
45 minutes
Ingredients
  • 1 cup Black Eyed Peas – soaked for 1hour and cooked until tender (or use 1 16oz. can)
  • cups Basmati Rice – soaked for 30minutes
  • 1 Onion – large, thinly sliced
  • 2 tsps Ginger+garlic paste
  • 2 tbsp Tomato paste
  • 2 Tomatoes - medium, chopped
  • 2 chilies Green - slit
  • 1 Bay leaf
  • 1 Cinnamon "
  • 3 Cloves
  • 1 tsp Jeera
  • ½ tsp Turmeric
  • 1 tsp chili powder Red (or to taste)
  • 1 tsp Garam Masala
  • to taste Salt
Servings: serving
Instructions
  1. Heat 2tbsp oil in a large saute pan; add the whole spices - bay leaf, cinnamon stick, cloves and jeera. Once the spices start to smell fragrant, add the onions and green chilies; saute until onions are lightly browned around the edges.
  2. Add ginger+garlic paste and cook for 1 minute.
  3. Next add the tomato paste and chopped tomatoes; cover and cook until they turn mushy, about 3-5 minutes.
  4. Add red chili powder, garam masala and salt. Mix well.
  5. Add the black eyed peas, basmati rice and 2½ cups of water. Bring the mixture to a boil on medium-high heat. Reduce the heat to low, cover and cook for 15-20 minutes. Absolutely no peeking. Turn off the heat and let sit for at least 10 minutes.
  6. Garnish with chopped cilantro and serve with raita.
Recipe Notes

I served mine with some plain yogurt and spicy Punjabi mixture. My son had his with an omelet.

Lets check out what my fellow marathoners have cooked up for BM# 18.

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0 thoughts on “Black-eyed Peas Pulao (Pilaf)”

  1. you wonr believe a few days back i cooked this bean for the first time, and we loved the curry. now am looking forward to many more recipes with this…your version looks awesome and must be made in my kitchen too. thanks in advance.

  2. You really have such pretty props!..love that blue serving dish..and needless to say your rice looks amazing!..thanks for doing this BM and I enjoyed all the dishes..

  3. I tried pulaos with various legumes such fresh garbanzo, chikkidu etc, but never tried black peas pulao. Will try it next time. I liked all your rice varieties under this theme for this BM. MySpicyKitchen

  4. I’m the opposite – never cooked rice in pressure cooker – only pot or rice cooker

  5. I’m the opposite – never cooked rice in pressure cooker – only pot or rice cooker

  6. Thank you Siri. Those bowls are from Rachel Ray’s collection.I won the big one in a giveaway and bought the small ones from CSN. 🙂

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