Manipuri Style Chak Angouba – Vegetable Pulao
Discover the vibrant and aromatic flavors of Manipuri cuisine with this delicious vegetable pulao, also known as Chak Angouba. A simple yet flavorful dish, it combines fresh vegetables with fragrant spices, making it a perfect choice for a wholesome vegetarian meal. This recipe is inspired by the traditional flavors of North East India and brings the comforting essence of Manipuri cuisine straight to your kitchen. Whether you’re preparing it for a regular weeknight dinner or a special occasion, this pulao will surely leave a lasting impression.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked rice | 2 cups |
| Carrots (Gajjar) | 2, chopped |
| Green beans (French Beans) | 300 grams, chopped |
| Onion | 1, chopped |
| Cumin seeds (Jeera) | 1 teaspoon |
| Green chillies | 2, chopped |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander powder (Dhania) | 2 tablespoons |
| Salt | To taste |
| Chives (or spring onions) | 4 sprigs |
| Mustard oil | For cooking |
Preparation Time:
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking | 25 minutes |
| Total | 35 minutes |
Servings:
4 servings
Instructions:
-
Preheat the Kadai:
Begin by heating a kadai or wok on medium flame and add mustard oil. Let the oil heat up for a few moments. -
Tempering Spices:
Once the oil is hot, add the cumin seeds. Let them sizzle and crackle for a few seconds to release their fragrance. -
Sautรฉing Aromatics:
Add the chopped onions and green chillies into the kadai. Sautรฉ the mixture until the onions turn soft and translucent. -
Cooking Vegetables:
Add the chopped carrots and green beans to the pan. Season with salt and stir-fry until the vegetables soften and cook through, but still retain some crunch. -
Adding Spices:
After the vegetables are cooked, sprinkle in the turmeric powder and coriander powder. Mix well to evenly coat the vegetables with the spices. -
Incorporating Rice:
Add the pre-cooked rice into the kadai with the vegetable mixture. Gently fold the rice into the vegetables and spices, ensuring the rice is well-coated and evenly mixed. -
Final Touches:
Check the seasoning and adjust salt to taste. Once the rice and vegetables are well combined, turn off the heat. -
Garnishing:
Transfer the vegetable pulao to a serving dish. Garnish with freshly chopped chives or spring onions for a burst of color and flavor. -
Serve and Enjoy:
Serve this flavorful Manipuri-style Chak Angouba alongside a tangy Smoked Tandoori Paneer Tikka and refreshing Lauki Raita for a complete and satisfying meal.
Notes:
- Vegetable Variations: You can customize this pulao by adding other vegetables such as peas, potatoes, or even cauliflower.
- Rice Options: While basmati rice works well for this dish, you can use any long-grain rice or leftover rice for convenience.
- Spice Level: Adjust the number of green chillies based on your preferred spice level.
- Serving Ideas: This dish pairs beautifully with a side of cooling raita or a tangy chutney, making it a great choice for a complete meal.
Why Youโll Love This Recipe:
Manipuri Style Chak Angouba is a wholesome and nutritious vegetable pulao that is quick to prepare and bursting with flavor. The mustard oil adds a distinct flavor, while the combination of cumin, turmeric, and coriander powder enhances the aromatic profile of the dish. Whether you’re new to North East Indian cuisine or a long-time fan, this recipe will add a new dimension to your repertoire of vegetable rice dishes.
Enjoy this comforting and delightful pulao any time youโre in the mood for a satisfying vegetarian meal thatโs both simple to make and absolutely delicious!
