Black eye bean / Karamani / Lobia Biryani recipe :

Karamai biryani recipe.....

Prep Time : 20 mins

Black eye bean / Karamani / Lobia Biryani recipe

Cooking Time : 30 mins

Cuisine : Indian

Ingredients :

1. Black eye bean / Karamani - 1 cup
2. Basmathi rice - 2 cups
3. Onion - 2 sliced
4. Tomato - 3 Medium size
5. Ginger garlic paste  - 1 1/2 tbsp
6. Green chilly - 2
7. Biryani masala powder - 1 tbsp
8. Garam masala powder - 1/2 tbsp
9. Mint leaves - one handful
10. Coriander leaves - one handful
11. Salt to taste

For Tempering :

1. Oil - 2 tbsp
2. Ghee- 1 tbsp
3. Cumin seeds - Fennel / Sombu seeds - 1 tsp
4. Bay leaf - 1 
5. Cinnamon - 1 medium size
6. Star anise - 1 
7. Green cardamom - 2 
8. Cloves - 2 - 3

Method :

1. Drain and wash Black eye bean/ karamai.
2. Soak black eye bean / karamani in  water 8 hours or overnight.
3. Cook the black eye bean in water for 10 mins, keep aside.
4. Wash and soak rice for 30 mins.
5. Meanwhile slice onions, chop the tomatoes, green chilies.
6. Heat oil and in kadai or pressure cooker , add all tempered ingredients, saute for a min.
7. Add ginger garlic paste, saute till raw smell goes.
8. Then add the sliced onions, saute till golden brown.
9. Add the chopped tomatoes with little salt and cover with the lid for 5 - 7 mins,
10. Add chopped coriander leaves and mint leaves, saute it for a min.
11. Once tomatoes turn mushy, add 1/2 cooked karamani, biryani masala powder and garam masala powder.cook for 2 mins.
12. Then add 4 cups of water for 2 cups of rice with enough , lets boil well.
13. Once water boils, add rice and stir it well.
14. Cover and cook in medium flame for 15 - 20 mins.
15. In between open and check the water and rice consistency.
16. Once biryani cooked, stir gently and cover with the lid tightly and turn off the flame.
17. OR
18. Pressure cook the biryani for 2 - 3 whistles.
19. Rest it for 15 mins.Then open the lid stir gently and serve hot with raita.

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