Main ingredients: basmati rice spices and sorrel leaves.

Preparation and cook time: 30- 40 minutes.

Serves: 4.

Gongura Biryani/ Sorrel leaves Biryani

Gongura Biryani/ Sorrel leaves Biryani

INGREDIENTS:

  1. 1 ½ cup basmati rice.(neatly washed).
  2. 2 cups tightly packed sorrel leaves (neatly washed).
  3. Salt- to taste.
  4. 1 tsp ginger garlic paste.
  5. 1 medium onion (chopped).
  6. 4-5 green chilies (slit).
  7. 2 tbsp chopped cilantro/ coriander leaves.
  8. 5-6 cashew nuts (broken).
  9. Spices: (1 bay leaf+ 4 cloves+ 1“ cinnamon stick+ 1 cardamom).
  10. 1 small cup mint leaves (optional)
  11. 1 tbsp ghee+ 1 tbsp oil.

    Gongura Biryani/ Sorrel leaves Biryani

    Gongura Biryani/ Sorrel leaves Biryani

PREPARATION:

  1. Heat 1 tsp oil in the frying pan, add sorrel leaves and saute for 3-4 minutes or till the leaves tender.
  2. Grind it to a course paste. Keep aside.

METHOD:

  1. Heat remaining oil and ghee in the pressure cooker, add cashew nuts and spices and saute for a few sec.
  2. Add chopped onion, green chilies, mint leaves and salt and saute for another minute.
  3. Add ginger garlic paste and saute until fragrant.
  4. Now add prepared sorrel leaves paste and saute until the oil separates.
  5. Add cilantro and basmati rice and mix well.
  6. Finally add water, cover with lid and pressure cook up to 3 whistles.
  7. Let it stand for 5 minutes.
  8. Serve hot with raita or veg kurma.

    Gongura Biryani/ Sorrel Leaves Biryani

    Gongura Biryani/ Sorrel Leaves Biryani

SABITHA..

 

 

 

 

 

 

 

 

 

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