Lobia which is also called as black eyed peas in English, is a very healthy bean with various health benefits. It is rich in potassium and protein and it is also rich in vitamin A and B. If you are a vegetarian then lobia can help you to meet your daily protein requirement.
There are many dishes that you can make with lobia. I usually make a lobia sundal, lobia masala, lobia biryani and a lobia pulao. This lobia biryani, makes a tasty lunch box recipe for my kids and I make this atleast once a fortnight.
LOBIA BIRYANI
Preparation time 15 mins | Cooking time 20 mins | Serves 2-3
Ingredients
2. Wash and soak the basmati rice for 20 minutes. Grind together the tomatoes and green chillies and set aside.
3. In a pressure cooker, heat the oil and add the whole spices.
4. When the fennel seeds splutter, add the sliced onions and little salt and saute until they turn translucent.
5. Add the ginger garlic and mint paste and saute until the raw smell leaves.
6. Add the tomato puree and cook for about 3 minutes until the tomatoes are cooked.
7. Add the biryani masala and cook for another 2 minutes.
8. Add the curd and mix in with the masala.
9. Now add the cooked lobia and mix well with the gravy.
10. Add the basamti rice and the 2 cups of water. ( If you have water left over from pressure cooking the lobia, include that in this 2 cups of water)
11. Add the lemon juice and mix well.
12. Check for salt and add as required. Add the chopped coriander leaves and mix well.
13. Close the cooker and wait for the steam. Then place the whistle and lower the flame completely. Cook for 10 minutes and switch off.
14. Open the cooker and fluff up the rice with a fork.
Notes
1. You can add the ginger garlic paste and mint leaves separately without grinding it together.
2. You can add any vegetables also along with the lobia.
Until next time,
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There are many dishes that you can make with lobia. I usually make a lobia sundal, lobia masala, lobia biryani and a lobia pulao. This lobia biryani, makes a tasty lunch box recipe for my kids and I make this atleast once a fortnight.
LOBIA BIRYANI
Preparation time 15 mins | Cooking time 20 mins | Serves 2-3
Ingredients
- Lobia - 1/2 cup
- Basmati rice - 1 cup
- Onion - 1
- Tomato - 2
- Ginger garlic mint paste - 2 tsp
- Biryani masala - 2 tsp
- Green chilli - 2
- Curd - 2 tbsp
- Water - 2 cups
- Lemon juice - 1 tsp
- Salt - to taste
- Coriander leaves - few chopped
- Oil - 3 tbsp
- Cinnamon - 1
- Clove - 3
- Cardamom - 2
- Star anise - 1
- Bay leaf - 1
- Fennel seeds - 1/4 tsp
Other biryani recipes
Method
1. Wash and soak the lobia overnight or atleast for 4 hours. In the morning it will increase in size. Then pressure cook the lobia for 4 whistles and set aside.
2. Wash and soak the basmati rice for 20 minutes. Grind together the tomatoes and green chillies and set aside.
3. In a pressure cooker, heat the oil and add the whole spices.
4. When the fennel seeds splutter, add the sliced onions and little salt and saute until they turn translucent.
5. Add the ginger garlic and mint paste and saute until the raw smell leaves.
6. Add the tomato puree and cook for about 3 minutes until the tomatoes are cooked.
7. Add the biryani masala and cook for another 2 minutes.
8. Add the curd and mix in with the masala.
9. Now add the cooked lobia and mix well with the gravy.
10. Add the basamti rice and the 2 cups of water. ( If you have water left over from pressure cooking the lobia, include that in this 2 cups of water)
11. Add the lemon juice and mix well.
12. Check for salt and add as required. Add the chopped coriander leaves and mix well.
13. Close the cooker and wait for the steam. Then place the whistle and lower the flame completely. Cook for 10 minutes and switch off.
14. Open the cooker and fluff up the rice with a fork.
Notes
1. You can add the ginger garlic paste and mint leaves separately without grinding it together.
2. You can add any vegetables also along with the lobia.
Until next time,
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