Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao

Name: Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1/2 cup uncooked/dry black eyed peas; 2/3 cup brown Basmati rice; 1 tsp oil; 1/3 tsp cumin seeds; 1/3 tsp mustard seeds; 3 cloves; 1/4 cup raw or roasted peanuts; 1/2 onion; 5 cloves of garlic; 1/2 inch ginger; 1/2 hot green chile; 1/2 tsp Turmeric; 1 tsp coriander powder; 1/2 to 1 tsp garam masala; 1/3 tsp cayenne; 1 large tomato chopped; 1/2 bell pepper; 1 3/4 cup water; 3/4 to 1 tsp salt; lemon juice

User Reviews

5.0

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Pressure release
10 mins
Total Time
40 mins
Servings
4
Calories
274 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao

Danielle Hudson

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Instant Pot Black Eyed Peas Rice Pulao - Brown Rice Lobia Pulao. Black Eyes Peas and Rice cooked with spices and veggies. Saucepan option. Vegan Gluten free 1 Pot Nut free Soy free Recipe

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Ingredients

Servings

1/2 cup uncooked/dry black eyed peas
2/3 cup brown Basmati rice
1 tsp oil
1/3 tsp cumin seeds
1/3 tsp mustard seeds
3 cloves
1/4 cup raw or roasted peanuts , or use cashews (or sunflower seeds or dalia(roasted chickpeas) for nutfree)
1/2 onion chopped
5 cloves of garlic chopped
1/2 inch ginger chopped
1/2 hot green chile optional
1/2 tsp Turmeric
1 tsp coriander powder
1/2 to 1 tsp garam masala or 1 to 1.5 tsp biryani masala
1/3 tsp cayenne less or more to preference
1 large tomato chopped
1/2 bell pepper chopped, or other veggies
1 3/4 cup water
3/4 to 1 tsp salt
lemon juice , cilantro for garnish

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Instructions

Soak the black eyed peas and basmati rice in hot water for 20-30 minutes. In the meanwhile, prep and follow the next steps.
Press saute mode on IP. Add oil and let it get hot. Add the seeds and cloves and cook for half a minute. Add the nuts and cook for a minute to roast. Add the onion, ginger, garlic, and chile and a pinch of salt and cook for 2 minutes. Stir occasionally.
Add the ground spices (turmeric through cayenne) and mix in. Add the tomato and peppers and mix in. Cook for a minute.
Drain the black eyed peas and rice and add to the pot. Add water and salt and mix in.
Pressure cook for 18 to 20 minutes. Let the pressure release naturally.
Taste and adjust salt. Add more garam masala or other spices if needed and mix in.
Add a good dash of lemon and cilantro, some chopped red onion and serve with pappadum or crackers. I also like the pulao with some kachumbar salad.

Notes

Stovetop: Follow steps 1 to 3 in a Saucepan over medium heat. Cook for 3 to 4 minutes until tomatoes are tender. Mash the larger pieces. Add the soaked black eyed peas, rice and 2 1/2 cups water. Partially cover and cook for 30 minutes. Add salt and mix in. Add more water if needed. Continue to cook for another 10 to 20 minutes until the beans and rice are cooked through.
Variations: Use green Mung beans or adzuki beans or small kidney beans for variation.
Use Cajun blend, Berbere or Jamaican curry blend for non Indian flavor variation (omit the whole spices).
Nutrition is for 1 Serve, does not include sides.

Nutrition Information

Show Details

Calories 274kcal (14%) Carbohydrates 44g (15%) Protein 11g (22%) Fat 6g (9%) Sodium 460mg (19%) Potassium 474mg (14%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 785IU (16%) Vitamin C 27.2mg (30%) Calcium 58mg (6%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 274 kcal

% Daily Value*

Calories	274kcal	14%
Carbohydrates	44g	15%
Protein	11g	22%
Fat	6g	9%
Sodium	460mg	19%
Potassium	474mg	10%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	785IU	16%
Vitamin C	27.2mg	30%
Calcium	58mg	6%
Iron	2.8mg	16%