Ingredients
Main Ingredients
2 cups rice
1/2 cup cowpea (thattapayaru)
2 tablespoon coconut oil
1-inch piece of cinnamon
1-star anise
2 cloves
2 cardamom
1 sprig of curry leaves
3/4 cup onions, sliced
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala
2.5 cups water
1.5 teaspoon salt
1/4 cup mint leaves
1/4 cup coriander leaves
1 cup coconut milk
1/2 of a lime, juiced
For the masala paste
1 pod garlic
1 inch piece ginger
1/2 teaspoon fennel seeds
3 green chillies
1/4 cup water to grind
2 tomatoes, chopped
Instructions
Prep Work
Wash and soak the cowpea in water overnight.
Wash and soak the rice just before starting to cook.
Grind everything listed under masala paste to a fine paste.
Method
Take a pressure pan and heat little oil. Add the whole spices and the curry leaves. Add the sliced onions and saute till the onions are nice and brown.
Add the red chilli powder, turmeric powder and garam masala powder. Saute for a few seconds. Add the ground masala paste and tomatoes. Cook till the tomatoes are soft and mushy.
Add the soaked and drained cowpea to the pan. Add the water and the salt and cook for about 15 minutes till the cowpea is almost 75% done.
Add the mint leaves and the coriander leaves. Add the coconut milk. Add the soaked and drained rice and the lime juice. Mix well.
Cover the pan and cook for two whistles – It should take about 4-5 minutes.
Remove from heat and wait for the pressure to settle.
Open the cooker and gently mix. Serve hot.
Notes
Any variety of fragrant rice works well in this recipe. I have used Gandhasaale Fragrant Rice. Seeraga samba rice and Basmati rice can also be used for this recipe.
The rice-to-water ratio when cooking pulao in a pressure cooker is 1 rice: 1.5 liquid. In this recipe, for 2 cups of rice, the ideal liquid to be used would be 3 cups. But since we are cooking cowpea along, I have used 3.5 cups liquid ( 2.5 cups water + 1 cup coconut milk). A little liquid extra to cook the cowpea.
- Prep Time: 30m
- Cook Time: 30m