THOTAKURA PULAO / AMARANTH LEAVES PULAO

We always cook leaves only as dals, fries or use them in pakodas but thought of cooking leaves along with rice, unfortunately it came out very good and tastysince leaves are very healthy for us and gives more nutritionla values for us, even kids will eat happily without any problem when given them as an special dish

INGREDIENTS: Ghee/Butter/Oil, Jeera(cumin seeds), Ginger Garlic Paste, Thotakura (amaranth leaves) - 1 full bunch, Carrot, Potato, Peas, Beans, Green chilly, Onion, Salt, Milk, Dhaniya Powder, Red Chilly Powder, Rasam Powder, Ajnomoto, Coriander, Kasuri Methi, Garam Masala, Dalchina Chekka(cinnamom), Lavangam(cloves), Biriyani leaf, Biriyani /Basmati/Plain Rice, Water, Curd, Tomato

PREPARATION:

• Clean/wash rice and soak in water


• Take a kadai/cooker,


• Now use 5 to 6 table spoons of Butter, let it preheat n melt


• Add jeera to frying butter then add ginger garlic paste


• Add green chilly cutted into 2halves, sliced onion pieces


• Add washed and cut thotakura


• Cut vegetables into cubes and add into the same kadai


• Mix well and leave it for 3-4 mins


• Then add salt, 1/2 t spoon red chilly powder, dhaniya powder,


• Add pinch of garam masala, milk(3 tbl spoons), rasam powder, Ajnomoto, coriander, Kasuri methi, pinch of chekka, moggha and lavanga powder, biriyani leaf, mix all together and leave it for 5 mins.


• Now add 1 and 1/2 glass of water for 1glass of basumathi rice , let water boil


• Finally add 1g rice to it , mix well close the kadai/cooker cap


• If used cooker wait for three vigils


• If kadai check it after 10-15 mins


• Finally add chopped coriander and dish out


• Serve hot with jeera raitha ..