Lobia Pulao Recipe | Black Eyed Bean Carrot Biryani is the main course meal loaded with carrots, black-eyed beans and spices. A spicy gravy chock-full of carrot and beans which are sandwiched between cooked rice which has been cooked covered till the flavors mingle, and merge.
Dream meal: If there was ever a GLUTEN-FREE + VEGAN dinner meal of my dreams, this Biryani would be it.
Love is in spicy food: I have written about my love for curry and rice and all spicy dishes. Yes, I love spicy food. I would only say this, if you have any spicy food at home, “gimme all that spicy yumminess please!” 🙂
Meatless Monday Meal: This Black Eyed Bean Carrot Biryani which I am sharing is so good with the Indian flavors. This is a full meal in itself and completes all the requirements of a person who loves to eat veggies. And if you love meat then this meatless meal sure take care of all your needs and you wouldn’t miss any meat in your meal. So this is a perfect ‘MEATLESS MONDAY’ meal. Have it for dinner or lunch. Or if you are like me who loves spicy food like anything then you can even have it for breakfast as well. 🙂
Love of life: I grew up eating at least one rice meal every day. It was kind of norm in my family that there should be some rice dish along with some lentils dish (called dal-chawal) for dinner when the whole family ate together.
I am a true rice lover since childhood. Be it a steamed rice, fried rice, pulao, biryani — just give me any type of rice and I would be the happiest person in the whole world. Rice and rice and some more rice, is all I need to make my day. 🙂
Much deserved wait: This biryani has waited so long to come here. Because nowadays I don’t eat rice everyday — I eat them maybe thrice a week. So having a rice meal is nothing fancy to me — it’s just a special meal which keeps me going throughout week. And that’s why I don’t really share so many rice recipes, because if I share all the rice dishes I make, then you guys would sure want to read my blog’s name “My Rice Kitchen” instead of “My Ginger Garlic Kitchen”. Seriously, I eat that much of rice dishes! So In a way you guys are lucky that I don’t share all rice dishes here. I only share recipes here which I think you would love.
Must try: So, if I am sharing this particular rice recipe here that means, I am recommending this recipe and I want you to try this one! So this is a MUST try recipe. 🙂
I love simple recipes: Not only because they are easy but they tend to be the foods I crave most. Biryani a combo of curry flavors and rice. And so good after a stressful day. This full of flavors biryani meal is one thing which would spark all your senses and make you go.
How I dressed it up: I served biryani with some yogurt + green chilies. They all just go so well together. I also added some fresh slices of an orange for a tropical little kick. Tropical foods are kinda which I love during spring. They are just so bright and yum. So that’s it – simple, simple!!
My Reasons to love this: This biryani is extra delicious for some noteworthy reasons.
#1 Basmati Rice: This is my personal favorite.
#2 Black eyed beans: Nothing can beat a meal full of spicy beans.
#3 Carrot: Adds a nice texture + flavor + healthy goodness.
What you get: Black Eyed Bean Carrot Biryani is the main course meal loaded with carrots, black-eyed beans and spices. A spicy gravy chock-full of carrot and beans which are sandwiched between cooked rice which has been cooked covered till the flavors mingle, and merge. I added carrot but you can really use any veggies you love or have at hand.
Now, let’s all have a killer Monday meal and make this yummy Black Eyed Bean Carrot Biryani to its full awesomeness.
Watch How to Make Lobia Rice | Black Eyed Bean Carrot Biryani Recipe video below (please wait for a couple of seconds for loading).
- Basmati rice, washed and soaked in water for 15 minutes - 1½ cup
- Cooked black eyed beans - 2 cup
- Carrot, chopped - 2 large
- Oil - 3-4 tbsp
- Cumin seeds - 2 tsp
- Cloves 3-4
- Ginger -garlic paste - 1 tbsp
- Garlic paste 1 tablespoon
- Coriander powder 1 tbsp
- Turmeric powder - ¼ tsp
- Red chilli powder 1½ tablespoons
- Tomatoes chopped - 3 large
- Salt to taste
- Green chillies chopped 2-3
- Fresh coriander leaves, chopped
- Garam masala powder - 1 tbsp + extra for sprinkle(You can reduce the amount of garam masala powder if you are adding red chili powder)
- Boiled water
- Citrus fruit for serving (optional)
- Add soaked rice to a pot and add boiled water, salt and stir well. Boil till three fourth done. Drain,i f there is any extra water. Set aside.
- Heat oil in a thick-bottomed pan, add cumin seeds. When they begin to crackle, add chopped onions and sauté for 3-4 minutes.
- Add carrots, chopped green chilies, turmeric powder, coriander powder, garam masala powder and cook for 3-4 minutes.
- Add ginger-garlic paste and saute well.
- Add tomatoes and mix well. Cook for 3-4 minutes.
- Add cooked beans, salt and mix well. Cook covered for 2 minutes.
- Add chopped coriander leaves and mix well. Turn off the heat.
- Preheat the oven to 175°C.
- Take a pot. Spread a layer of half the parboiled rice and flatten with a spatula. Sprinkle chopped coriander and garam masala powder.
- Pour the cooked beans gravy and flatten with a spoon.
- Spread another layer of the rice and flatten it. Sprinkle chopped coriander and garam masala powder.
- Pour some more beans gravy.
- Wrap with a foil and cook in the oven at 175°C for 30-35 minutes.
- Unwrap the foil paper and serve steaming hot biryani with some spiced yogurt and some citrus fruit. Enjoy!
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If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂