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One Pot Karamani Rice | Lobia Rice in Pressure Cooker

Protein packed one pot karamani rice made with overnight soaked lobia, fragrant jeeraga samba rice and a freshly ground masala of cinnamon, ginger, cloves, saunf and small onions — all cooked together in a pressure cooker in just 4 whistles. Inspired by a childhood eatery, perfected during pregnancy and loved by the whole family. Perfect for lunchbox and busy days! 🤍🔥
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Prep Time 8 hours 15 minutes
Cook Time 20 minutes
Total Time 8 hours 35 minutes
Course: Main Course
Cuisine: SOUTH INDIAN
Ingredients Equipment Method Video Notes

Ingredients
  

  • For grinding:
  • 3 cinnamon pieces
  • 1 inch ginger
  • 3 cloves
  • 1 tsp saunf
  • 4-5 garlic cloves
  • 6 small onions
  • Few coriander leaves
  • For the rice:
  • Mustard seeds
  • Jeera
  • 2 big onions sliced
  • Curry leaves
  • 2 tomatoes sliced
  • 1½ tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp jeera powder
  • 1 cup karamani / lobia soaked overnight
  • 1 cup jeeraga samba rice soaked
  • Few mint leaves
  • Salt to taste
  • 3 cups water
  • Oil as needed
  • Little water for masalas

Equipment

  • 1 pressure cooker

Method
 

  1. Grind cinnamon, ginger, cloves, saunf, garlic, small onions and coriander leaves into a smooth paste. Keep aside.
  2. Heat oil in pressure cooker. Add mustard seeds and jeera. Let splutter.
  3. Add sliced onions and curry leaves. Fry really well till colour changes.
  4. Add sliced tomatoes. Cook till completely soft.
  5. Add red chilli powder, coriander powder and jeera powder. Add little water so masalas don't burn.
  6. Add ground masala paste and fry really really well till raw smell goes.
  7. Add soaked karamani and cook for some time.
  8. Add soaked jeeraga samba rice, salt and mint leaves.
  9. Pour 3 cups water and mix gently.
  10. Close cooker and cook for 4 whistles.
  11. Open and serve with raita, appalam or fryums.

Notes

Soak karamani overnight — essential for best results.
Freshly ground masala is non negotiable — don't skip!
Fry ground masala really well till raw smell disappears.
Add water with spice powders to prevent burning.
Jeeraga samba rice gives the best flavour — use if available.
4 whistles is perfect for soaked karamani and jeeraga samba rice.
Best served with simple raita. 🤍
Perfect lunchbox recipe — stays flavourful for hours.