Manipuri Style Chak Angouba Recipe (Vegetable Pulao Recipe)

Cooking Directions

• STEP 1.Wash and soak the rice for 30 minutes. Drain and set aside.
• STEP 2.Heat oil in a large pan and add cumin seeds, bay leaf, and cinnamon stick. Saut茅 for a minute until fragrant.
• STEP 3.Add chopped onions and saut茅 until golden brown. Then add ginger-garlic paste and saut茅 for another minute.
• STEP 4.Add the chopped vegetables (carrots, beans, peas, etc.) and saut茅 for 2-3 minutes.
• STEP 5.Add the soaked rice, salt, and water. Bring to a boil, then reduce the heat and cover the pan. Cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
• STEP 6.Garnish with chopped coriander leaves and serve hot with raita or yogurt.

Cooking Tips

• You can add other vegetables like cauliflower, bell peppers, or potatoes according to your preference.
• For extra flavor, you can add a pinch of garam masala or biryani masala.
• Make sure to fluff the rice with a fork before serving to separate the grains.
• You can also add fried cashews or raisins for a crunchy and sweet twist.

Storage and Serving

• Leftover Chak Angouba can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the Vegetable Pulao as a main course with raita or yogurt on the side.
• It can also be served as a side dish with grilled or roasted meats.