Manipuri Style Chak Angouba – Vegetable Pulao Recipe
Rice, a staple food in the northeastern region of India, holds a special place in Manipuri cuisine. Known for its unique and rich flavor, Manipuri Style Chak Angouba (Vegetable Pulao) is an aromatic and flavorful fried rice dish made with black rice, which is preferred over regular white rice for its deep color and earthy taste. The distinct flavor of black rice adds a delicious twist to this vegetable pulao, making it an unforgettable dish. This version is enriched with a variety of fresh homegrown vegetables, bringing both color and health benefits to the table. Lightly spiced with cumin, turmeric, and coriander, the dish is a perfect combination of flavors and textures. Best served with a side of cooling raita and a savory paneer dish, this recipe is sure to become a family favorite.
Cuisine: North East India
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Cooked rice | 2 cups |
| Carrots (Gajjar), chopped | 2 |
| Green beans (French Beans), chopped | 300 grams |
| Onion, chopped | 1 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Green Chillies, chopped | 2 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander powder (Dhania) | 2 tablespoons |
| Salt | To taste |
| Chives or Spring onions, chopped (optional) | 4 sprigs |
| Mustard oil | For cooking |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 4
Instructions:
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Prep the Vegetables: Begin by washing and chopping all the vegetables — carrots, green beans, onion, and green chillies. Set them aside for later use.
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Cook the Spices: Heat mustard oil in a preheated kadai (wok). Once the oil is hot, add the cumin seeds and let them crackle. This releases the aromatic flavors of the spices into the oil.
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Sauté the Onions and Green Chillies: Add the chopped onion and green chillies to the kadai. Sauté them on medium heat until the onions turn soft and translucent, infusing the oil with their fragrance.
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Add Vegetables: Once the onions are ready, add the chopped carrots and green beans to the kadai. Stir-fry them for a few minutes until they start to soften. Add salt to taste to ensure the vegetables are well-seasoned.
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Spice It Up: After the vegetables have softened, add the turmeric powder and coriander powder. Stir everything well to coat the vegetables with the spices, allowing the spices to release their flavors.
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Combine with Rice: Add the cooked rice to the vegetable mixture in the kadai. Gently stir the rice to combine it evenly with the vegetables and spices. Be careful not to break the rice grains. Check the seasoning and adjust the salt, if necessary.
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Garnish and Serve: Once everything is well combined and heated through, remove the kadai from the heat. Transfer the vegetable pulao to a serving dish. For an added burst of flavor and color, garnish with freshly chopped chives or spring onions, if you prefer.
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Serve and Enjoy: Serve the Manipuri Style Chak Angouba with a side of Smoked Tandoori Paneer Tikka and Lauki Raita for a wholesome and fulfilling meal. It makes for a perfect lunch or a festive dish on special occasions.
Tips:
- Rice Choice: Black rice, also known as “Chakhao,” is a traditional choice for this recipe in Manipur. If unavailable, you can substitute with any fragrant long-grain rice, but black rice truly enhances the dish’s authentic flavor.
- Vegetable Variations: Feel free to add other vegetables such as peas, potatoes, or cauliflower for a more diverse taste.
- For Extra Flavor: A squeeze of lemon juice just before serving can add a refreshing tang to the pulao.
This Manipuri Style Vegetable Pulao is a vibrant, flavorful dish that highlights the simplicity and elegance of northeastern Indian cuisine. The balance of spices, fresh vegetables, and aromatic rice makes it a dish that is as nourishing as it is delicious. Whether you enjoy it as a standalone meal or pair it with accompaniments, this recipe promises to bring a taste of Manipur right to your table.
