Amla biryani | Nellikai biryani | Gooseberry pulao biryani

Cuisine Style: India | Cooking Time: 15 to 20 minutes | Take with: Kurma, raita,pachadi | To Serve: 2 | Type: Lunch

Ingredients

• Basmati rice – 1 cup
• Amla [Gooseberry, Nellikai] – 1 [sliced]
• Ground nut – 2 tbsp [Fresh]
• Soya chunks – 2 tbsp
• Green peas – 2 tbsp [Fresh]
• Carrot – 1 [chopped]
• Onion -1 [sliced]
• Ginger & Garlic – 1 tbsp [grated]
• Green chilli – 2 to 3
• Curd – 2 tbsp
• Tomato – 1 [chopped]
• Turmeric powder – ¼ tsp
• Red chilli powder – ¼ tsp
• Garam masala powder – 1 tsp
• Star anise – ½ flower
• Cinnamon stick – ½
• Bay leaves - 1
• Fennel seeds – ½ tbsp
• Green Cardamom – 2
• Coriander, mint leaves – ½ cup [ 3 springs]
• Lemon juice – ½ tbsp
• Oil – 2 tbsp
• Butter – 1 tbsp
• Salt to taste
• Water – 2 cups

Preparation Method

• Wash & soak basmati rice for ½ an hour.
• Add coriander, mint leaves in a mixer jar then finely grind.
• Boil water then cut off heat. Put soya chunks & then leave it for 5 min. Then Squeeze water & keep it aside.
• Heat pressure cooker with oil & butter. Add green cardamom, fennel seeds, cinnamon stick, cloves, bay leaves, star anise, sauté. Then add onion sauté till light brown then add ginger & garlic.
• Add green chilli, tomato sauté well.
• Add Amla [Gooseberry], Ground nut, Green peas, Carrot Sauté well.
• Add Soya chunks, mint leaves, garam masala, turmeric & red chilli powder mix well. Then add salt, 2 tbsp curd & water mix well & let it boil.
• Add ground mint coriander mixture sauté well.
• When boiling add basmati rice mix gently & cover it & cook for 3 to 4 whistles.
• Sprinkle mint leaves, lemon juice mix gently then serve hot with any raita.

Nellikai pulao recipe

Cucumber raita

• Cucumber - 1
• Ginger – 1 tbsp [finely chopped]
• Green chilli – 1 [chopped]
• Coriander leaves – 3 springs [chopped]
• Curry leaves – 1 spring [chopped]
• Lemon juice – ½ tbsp
• Salt to taste
• Curd – ¾ cup
  
• Peel off the cucumber skin then remove seeds & grate.
• In a bowl add grated cucumber, salt & leave it for 2 min. Then gently squeeze out the extra water.
• Add ginger, green chilli, curry leaves, coriander leaves, salt & lemon juice mix well. Then add curd mix well & serve