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    Home » Rice, Noodles and Pasta » Chak Angouba | Manipuri Vegetable Pulao

    Chak Angouba | Manipuri Vegetable Pulao

    Published: Apr 3, 2019 · Modified: Oct 5, 2020 by Srivalli · 13 Comments

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    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

    Chak Angouba
    Print Pin

    Chak Angouba | Manipuri Vegetable Pulao

    Chak Angouba is the Manipuri Style of Vegetable Pulao that uses mixed vegetables and simple spices.
    Course Lunch Box, Main Dish - Rice
    Cuisine Manipuri
    Keyword Easy Kids Lunch Box Recipe
    By Cook Method Pressure Cooker, Stovetop
    Occasion Kids Lunch Box
    By Diet Vegan
    Dish Type Kids Lunch Box
    Author Srivalli

    Ingredients

    • 1/2 cup Black Rice
    • Handful Carrots finely grated as long
    • Handful Beans finely chopped
    • 1/4 cup Onion
    • 2 to 3 Sprigs Spring Onions
    • 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

    Instructions

    • 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 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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

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    Reader Interactions

    Comments

    1. Suma Gandlur says

      April 03, 2019 at 12:38 am

      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.

      Reply
    2. vaishalisabnani says

      April 03, 2019 at 10:24 am

      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 !

      Reply
    3. Sharmila Kingsly says

      April 03, 2019 at 8:25 pm

      That is really a good idea.. Apart form a kheer and a chettinad sweet i never thought of any other recipes using black Rice...

      Reply
    4. gayathriraani says

      April 03, 2019 at 8:39 pm

      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.

      Reply
    5. Sowmya:) says

      April 03, 2019 at 11:51 pm

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

      Reply
    6. harini says

      April 04, 2019 at 8:54 am

      Wow! That is an adventurous one, Valli. Glad you were able to find authentic recipe from Manipur. Interesting pulao.

      Reply
    7. Sushma Pinjala says

      April 05, 2019 at 1:10 am

      Wow pulao looks yummy. How does this rice taste valli?

      Reply
    8. srividhya says

      April 05, 2019 at 2:00 am

      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.

      Reply
    9. Pavani says

      April 05, 2019 at 3:55 pm

      Wow, this looks very yummy and flavourful! I have never tried cooking with black rice before! Thank you for sharing!

      Reply
    10. Preeti says

      April 05, 2019 at 5:28 pm

      I never tried black rice.. but you find really hidden recipes and authentic.. love it.

      Reply
    11. Renu Agrawal Dongre says

      April 07, 2019 at 1:10 am

      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.

      Reply
    12. Kalyani says

      April 07, 2019 at 6:37 pm

      I have black rice and add it to adai regularly or even make idli with the broken rice. This pulao sounds fantastic..

      Reply
    13. FoodTrails says

      May 07, 2019 at 10:33 pm

      I have a pack of black rice in my pantry and I still have to try it.Your tips and the details will be helpful when I make it.The recipes sounds delicious!!

      Reply

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