Bodi Pulao (Black-eyed bean pulao)

Bodi Pulao (Black-eyed bean pulao)

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Servings: 4
Calories: 474


  • 9 oz Rice soaked for 1 hour
  • 5 oz Black-eyed beans lobia
  • 3 tbsp Vegetable oil
  • 2 Onions medium-sized, thinly sliced
  • 1/2 tsp Fenugreek seeds methi dana
  • 1 tsp Garlic iasari, peeled, ground
  • 1 tsp Ginger adrak, scraped, ground
  • 1/2 tsp Turmeric haldi powder
  • 1 tsp Cumin Jeera seeds, ground
  • 1 tsp Red chilli powder
  • 1 tsp Coriander dhaniya seeds, ground
  • 5 oz Tomatoes chopped
  • 32 floz Water
  • 1 tsp Garam masala
  • 2 tbsp Ghee
  • 2 Green cardamom choti elaichi, whole
  • 4 Cloves laung


  • Soak the beans for 4 - 5 hours or overnight.
  • Heat the oil in a pressure cooker; saute the onions till brown. Remove and keep aside.
  • Add fenugreek seeds and garlic-ginger paste; saute for
  • 10 minutes.
  • Add turmeric powder, cumin powder, red chilli powder, coriander powder, and tomatoes. Cook till the
  • oil separates.
  • Add the drained beans and salt and saute for a while. Add water and pressure cook for 5 minutes. Remove from heat and keep aside. Check whether the beans are cooked or not. If not, cook further for a while.
  • Heat the ghee in a heavy-bottomed pan; add green cardamom and cloves.
  • When they stop crackling, add rice after draining it and saute for 4 - 5 minutes, stirring gently so that the rice grains do not break.
  • Add the beans with the water and bring to the boil. Add garam masala powder and half the fried onions. Cook covered on low heat stirring once very gently till the water dries. Then cook the rice covered all the time and keep warm.
  • Just before serving stir once gently and serve with the remaining fried onions.
Calories: 474 kcal
Carbohydrates: 68 g
Protein: 9 g
Fat: 19g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 19 mg
Sodium: 33 mg
Potassium: 392 mg
Fiber: 6 g
Sugar: 5 g
Vitamin A: 460 IU
Vitamin C: 10 mg
Calcium: 69 mg
Iron: 3 mg
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