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Black-eyed Peas Pulao (Pilaf)

Author: Pavani
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Main Course
Cuisine: north indian
Servings: 4 serving

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

Instructions

  • 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.
  • Add ginger+garlic paste and cook for 1 minute.
  • Next add the tomato paste and chopped tomatoes; cover and cook until they turn mushy, about 3-5 minutes.
  • Add red chili powder, garam masala and salt. Mix well.
  • 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.
  • Garnish with chopped cilantro and serve with raita.

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.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!