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
Basmati Rice – 1 cup
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
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
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