Chak Angouba | Manipuri Vegetable Pulao

Chak Angouba

Chak Angouba is the Manipuri Style of Vegetable Pulao that uses mixed vegetables and simple spices.

This Veg Pulao is their staple food and prefers to use black rice than normal white rice. Chak Angouba uses herbs like Chives, though you can use spring onions to substitute.

If you are going to use the regular normal white rice, this pulao will turn out to be the regular pulao or fried rice we make, you can find the difference only if you use black rice. I previously once got a packet of black rice and never used it at all. I had to trash it finally.

So this time when I decided that I will source the black rice for this, I wanted to make sure I use it up all. I also happen to talk to Vaishali about this when she asked if I wanted something. She said she has some and I need not get.

Since I was also planning for other dishes to be cooked around this time, I asked her to get me only three fourth of the cup and knew more than this, the rice won’t’ be used. I made this for Konda’s lunch box. One thing I didn’t expect was for the rice to be so sticky. Since this was the first time I cooking this rice, I boiled it separately and then prepared this as fried rice fashion.

This pulao was an interesting one, in terms of us not having ever tasted something like this. I would surely say the rice was best suited for desserts as I also ended up making a pudding. We didn’t like it much as a spicy pulao, though the dessert was yummy. I am sure it’s an acquired taste. When I think about it, I don’t remember how exactly I landed with this recipe, I then had searched on the internet and read through all the sites that had this recipe. I simply combined all the steps to make a fried rice sort of dish.

Chak Angouba is my choice for C in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for C in C4AS, go ahead check it out!

Chak Angouba

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao

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How to make Chak Angouba

Manipuri Vegetable Pulao

Step By Step Pictures for making Chak AngoubaChak Angouba 1 Chak Angouba 2

Black Rice Vegetable Pulao

Chak Angouba | Manipuri Vegetable Pulao

Ingredients Needed:

1/2 cup Black Rice
Handful Carrots finely grated as long
Handful Beans finely chopped
1/4 cup Onion
2 to 3 Spring Onions Sprigs
1/2 tsp Cumin Seeds
2 no Green Chilli
A Pinch Turmeric Powder
1/2 tsp Coriander Powder
Salt to taste
1 tsp Cooking Oil

Wash and soak the black rice for 30 minutes. Take twice the amount of water and pressure cook for 2 to 3 whistles depending on how well it gets cooked. Let the pressure fall down.
Meanwhile prep the vegetables and keep it ready.
Heat a nonstick pan with oil, add the cumin seeds, then spring onion, all the vegetables, saute well.
Sprinkle a few drops of water and add the salt, coriander powder, simmer till the vegetables get cooked a bit. We still want the vegetables to be crunchy.
Now add the cooked rice and combine well.
Make sure the rice is cooled down and doesn’t clamp up.

Manipuri Style Chak Angouba

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Chak Angouba | Manipuri Vegetable Pulao
Chak Angouba is the Manipuri Style of Vegetable Pulao that uses mixed vegetables and simple spices.
Chak Angouba
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Chak Angouba
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Instructions
  1. Wash and soak the black rice for 30 minutes. Take twice the amount of water and pressure cook for 2 to 3 whistles depending on how well it gets cooked. Let the pressure fall down.
  2. Meanwhile prep the vegetables and keep it ready.
  3. Heat a nonstick pan with oil, add the cumin seeds, then spring onion, all the vegetables, saute well.
  4. Sprinkle few drops of water and add the salt, coriander powder, simmer till the vegetables get cooked a bit. We still want the vegetables to be crunchy.
  5. Now add the cooked rice and combine well.
  6. Make sure the rice is cooled down and doesn’t clamp up.
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12 comments

  1. Guess I didn’t pay this much attention and did the research to stick to the Indian names for the recipes. 🙂 I haven’t cooked with black rice so far and so cannot guess the flavor of this dish. However it sounds unique and colorful with vegetables.

  2. Valli , I am a impulse shopper when it comes to unique foods , so normally stock loads . I am glad you used the rice , even though I still have to cook them .
    I hope Konda liked them , I love the look of rice and the colours look absolutely stunning !

  3. Is this the same rice we use for the chettinad dessert? I guess it is called sticky rice. Even I made chak angouba, but with normal rice. This version looks so interesting.

  4. Wow! That looks lovely Valli. I have never tried cooking with black rice. This looks like a very interesting dish to make

  5. I haven’t tried black rice as well. Somehow all sticky rice are great for dessert than fried rice. I think jasmine rice is the exception. Between this is a great find from Manipur.

  6. I have bought black rice too for this Marathon, and still not used it. Though I have shortlisted chak angouba, hopefully will do .Thanks for the description of the texture and taste of black rice, I will keep that in mind, when I make it.

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