Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 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
Description
Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao is a savory one-pot dish featuring a mix of dry black-eyed peas and brown basmati rice soaked briefly before pressure cooking. Whole spices such as cumin seeds, mustard seeds, and cloves are sautéed with peanuts for texture and flavor. Aromatics including onion, garlic, ginger, and optional green chile are cooked with ground turmeric, coriander, garam masala, and cayenne until fragrant, then combined with chopped tomatoes and bell pepper. Once pressure cooked, the dish reveals tender beans and rice surrounded by a mildly spiced and aromatic sauce. A finishing touch of lemon juice and fresh cilantro adds brightness and balance.
The recipe is naturally hearty with a slight nuttiness from peanuts and a subtle heat from the seasonings. The pressure cooker method reduces cooking time compared to stovetop and ensures even cooking of rice and peas.
This pulao can be served as a vegetarian main dish or alongside simple sides like kachumbar salad or crispy papadums. It offers a wholesome, textured grain and bean preparation suitable for lunch or dinner where a filling yet flavorful dish is desired.
Variations include using different beans like mung beans or adzuki and alternative spices to alter the flavor profile. Stovetop preparation is also an option, though longer cooking times are necessary.
Ingredients
- 1/2 cup black-eyed peas uncooked/dry
- 2/3 cup brown basmati rice
- 1 tsp neutral cooking oil generic cooking oil
- 1/3 tsp cumin seeds
- 1/3 tsp mustard seeds
- 3 cloves
- 1/4 cup peanuts or use cashews (or sunflower seeds or dalia(roasted chickpeas) for nutfree, raw or roasted
- 1/2 onion chopped
- 5 cloves 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 pepper less or more to preference
- 1 tomato large, 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
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
- Soak both black eyed peas and rice before cooking to improve texture and reduce cooking time.
- Adjust spices like garam masala and cayenne pepper to match your heat preference.
- The dish pairs well with papadums or fresh salads such as kachumbar for a balanced meal.
- If cooking stovetop, ensure to add enough water and cook covered for extended periods until rice and beans are tender.
- Try substituting different beans or regional spice blends for flavor variations.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
