Chak Angouba – Manipur Fried Rice Recipe

Chak angouba is Manipuri style fried rice made usually for breakfast or brunch using the left over rice from the previous day. I read about another version which uses black rice in Valli’s blog. But I referred another blog at first, so made the recipe as per that. Manipur is one of the seven sister states of North Eastern India whose cuisine is so unique. They mostly differ so much from the other states and whenever we do marathon on Indian states, we find it really tough to find recipes. So when I found chak angouba which was so similar to the rice varieties we make,  I was really happy.

A few days before, I planted some garlic and onions in my tiny garden. So I had some chives and spring onions on the day I made this chak angouba. The garlic chives give the rice its unique flavour, so don’t miss out on that. If you can’t find chives, then use spring onions instead. The rice is usually made with left over rice, but if you are making it fresh, make sure that it has cooled down completely before adding it to the veggies. If you add it hot, then the rice would be too mushy at the end. Use any vegetable you have in your pantry. The preparation is quite easy and you can even use it as a lunch box recipe.

Recipe Source: Pushpita’s Chakhum

Ingredients:

Basmati Rice – 1 cup

Salt

Water – 2 cups

Ghee – 2 tbs

Cinnamon – 1 small piece

Clove – 2

Bay leaf – 1

Onion – 1

Garlic – 2 pods

Cauliflower – 2 small florets

Mushroom – 3

Green Peas – 1/4 cup

Green Chilly – 2

Salt – to taste

Turmeric Powder – 1/4 tsp

Green Onion and Green Garlic For Garnish

Procedure:

Wash, soak basmati rice for 15 minutes.

Cook it with 2 cups of water and set it aside.

In a pan, heat ghee and add cinnamon, clove and bay leaf.

Add in onions and green chillies.

Add chopped garlic and saute for a minute or two.

Add the vegetables, salt and turmeric, cover and cook on low flame until tender.

Switch off flame and add the cooked rice.

Gently mix everything.

Finally add chopped green onions and garlic and serve it with roasted papad.

Recipes so far in this festival

Kaju Pulao from Andhra Pradesh

Kharzi Pulao from Arunachal Pradesh

Meetha Pulao from Assam

Bihari Veg Boti Biryani

Chole Chawal From Delhi

Masala Bhath from Goa

Khari Bhat from Gujarat

Aloo Chutney Pulao from Haryana

Meetha Chawal from Himachal Pradesh

Modur Pulao from Jammu and Kashmir

Mangalore Veg Biryani from Karnataka

Thalassery Biryani from Kerala

Vatane Bhat From Maharashtra

Chak Angouba Recipe

Print Recipe Pin Recipe

Course Main Dish, Rice Varieties

Cuisine Indian, Manipuri

Servings 2 Servings

Ingredients

  

• Basmati Rice - 1 cup
• Salt
• Water-2 cups
• Ghee - 2 tbs
• Cinnamon -1 small piece
• Clove-2
• Bay Leaf - 1
• Onion - 1
• Garlic - 2 pods
• Cauliflower - 2 small florets
• Mushroom - 3
• Green Peas - 1/4 cup
• Green CHilly-2
• Salt - to taste
• Turmeric Powder - 1/4 tsp
• Green Onion and Green Garlic For Garnish

Instructions

 

• Wash, soak basmati rice for 15 minutes.
• Cook it with 2 cups of water and set it aside.
• In a pan, heat ghee and add cinnamon, clove and bay leaf.
• Add in onions and green chillies.
• Add chopped garlic and saute for a minute or two.
• Add the vegetables, salt and turmeric, cover and cook on low flame until tender.
• Switch off flame and add the cooked rice.
• Gently mix everything.
• Finally add chopped green onions and garlic and serve it with roasted papad.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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