Vegetable Pulao
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Coriander Mint Pulao with Black-eyed peas & Vegetables

Vegetable Pulao (Karnataka Style) is a one-pot rice dish made with rice, a variety of vegetables, and mildly flavored with various spices. I have given this dish a twist by adding black-eyed peas for added nutrition. Pulao is also known as pilaf, palav or pulav. A perfect recipe for the lunch box. Serve it hot with a Raita of your choice.

You can make this dish for breakfast or lunch as they do in Karnataka. This is a very tasty, nutritious, stomach filling recipe and can be made in a pressure cooker or instant pot.

And if you are looking for more rice recipes, then do check out my easy Protein Pulao, No Onion, Garlic, Ginger, Tomato Vegetable Pulao, Coconut Milk Pulao.

Karnataka style veg pulao video recipe.

Karnataka Pulao

Health benefits of black eyed peas:

Black-eyed peas, also known as cowpeas, are a common legume cultivated around the globe. Despite their name, black-eyed peas are not peas but rather a type of bean.

Health benefits of Black-eyed Peas include weight-loss wonders, contains important vitamins and minerals for health, heart health, power of protein, helps combat anemia, lowering your risk of diabetes, regulates blood pressure, keeps your bones strong, keeping your nervous system healthy.

This recipe is a good way to include black-eyed peas into your diet.

Now let’s get back to the recipe-

In Karnataka, the vegetable pulao is made slightly differently. A green paste is made with mint, coriander leaves, onion, tomato, coconut, and spices which adds up extra aroma and flavor to the dish. I like to saute the ingredients before grinding but you can also grind them raw.

Ingredients to make fresh masala paste for this recipe:

Ingredients for fresh masala paste.

Saute the above ingredients in 2 tbsp oil and grind into a smooth paste to make fresh masala paste for this recipe. Add 1/4 cup of water while grinding. Do not add too much water.

Usually, Sona masoori rice(short grain) is used for this recipe as opposed to basmati or jeera rice. But you can use any rice of your choice.

Soak the rice for 30 minutes.

Sona Masoori rice soaked

Vegetables needed for the recipe:

Mixed Vegetables

You can skip any of the above vegetables and add vegetables of your choice.

Black Eyed peas: Soak the peas for a minimum of 5 hours.

Soaked Black eyed peas

Other ingredients include sliced onion, bay leaf, oil, salt and water.

Let’s take a look at the recipe

Coriander Mint Pulao with Black-eyed peas and Vegetables

Recipe by Syed AsmaCourse: Breakfast, LunchCuisine: South IndianDifficulty: Medium
Servings

5

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Coriander Mint Pulao with Black-eyed peas & Vegetables is a one-pot rice dish made with rice, a variety of vegetables, & mildly flavored with various spices.

Ingredients

  • For fresh Masala Paste
  • 2 tbsp Oil

  • 1 inch cinnamon

  • 2 cardamoms

  • 3 cloves

  • 1/2 tsp coriander seeds

  • 1/2 tsp fennel seeds

  • 10 black peppercorns

  • 2 tsp ginger garlic paste

  • 3 green chillies

  • 10-12 coriander sprigs

  • 10-12 mint leaves

  • 1/2 medium sized onion sliced

  • 1/2 medium sized tomato chopped

  • 1/3 cup grated coconut

  • 1/4 cup of water for grinding

  • Other Ingredients
  • 1/2 cup black eyed peas – soaked for 5 hours

  • 2 cups Sona Masoori rice – soaked for 30 minutes

  • 1/2 cup carrot chopped

  • 1/2 cup green beans chopped

  • 1/2 cup potato cubed

  • 1/2 cup green peas (fresh or frozen)

  • 1/2 cup corn (fresh or frozen)

  • 2 tbsp oil

  • 1 bay leaf

  • 1 medium sized onion sliced

  • Salt to taste

Directions

  • Preparation of fresh masala paste
  • In a pressure cooker, add 2 tbsp oil.
  • Once the oil is hot, add 1-inch cinnamon, 2 cardamoms, 3 cloves, 1/2 tsp coriander seeds, 1/2 tsp fennel seeds, and 10 black peppercorns. And saute them on medium flame until they impart a nice aroma.
  • Then add 2 tsp ginger garlic paste and 3 green chilies. Saute until the raw smell of ginger garlic paste goes away.
  • After that add 1/2 medium sized onion sliced and saute until the onion turns translucent.
  • Now, add half medium-sized tomato chopped and saute for a minute on medium flame.
  • Add 10-12 mint leaves and 10-12 coriander sprigs. Saute for 2 minutes on medium flame.
  • Finally, add 1/3 cup grated coconut and saute for a minute on medium flame and mix everything well. switch off the flame and let it cool.
  • After it cools down, take this mixture into a mixer jar, add 1/4 cup of water and grind it into a smooth paste.
  • Do not add too much water.
  • Keep the ground masala paste aside and let’s move on to the next step.
  • Making the Pulao
  • In the same pressure cooker, add 2 tbsp oil.
  • Once the oil is hot add 1 bay leaf and 1 medium-sized onion sliced. Saute until the onion turns translucent.
  • Now, add 2 cups soaked sona masoori rice and saute with onion for 2 minutes on medium flame.
  • Add 1/2 cup soaked black eyed peas, mixed vegetables and mix everything well.
  • Add the fresh ground masala paste. You can add all of it or add it according to your taste. And mix everything well.
  • Once everything is mixed well, add 4 cups of water and salt to taste. Mix everything well.
  • Once the water boils and reduces, close the pressure cooker lid.
  • Pressure cooking instructions: Pressure cook on high flame for 1 minute, then on medium flame for 2 minutes and on the lowest flame for 8 minutes. After that switch off the flame and let the pressure cool off by itself.
  • After the pressure cools off, open the pressure cooker to perfectly cooked Pulao.
  • Fluff up the rice and pulao is ready to be served.
  • Serve the pulao hot with a Raita of your choice.

Notes

  • 1. Use 1/4 cup of water only while grinding the paste. Do not use more than 1/4 cup of water.
  • 2. Soak black-eyed peas for a minimum of 5 hours.

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