Amaranth Leaves Biryani

Ingredients

• • Basmati rice - 1 cup
• • Amaranth leaves - 4 bunches
• • Onions - 3
• • Ghee - 1 teaspoon
• • Oil - 2 tablespoons
• • Lemon - 1
• • Curry leaves - few
• • Cashew nuts - 1 tablespoon
• • Coriander seeds - 1 teaspoon
• • Fenugreek - ¼ teaspoon
• • Asafoetidas - a pinch
• • Cinnamon - 1 inch piece
• • Cloves - 2
• • Red chillies - 6
• • Coconut (grated, fresh) - 2 tablespoons

Ingredients For Seasoning

• • Mustard seeds - ½ teaspoon
• • Black gram dal - 1 teaspoon
• • Bengal gram dal - 1 ½ teaspoons

Method

• 1. Soak rice for 10 minutes.
• 2. Dice onions as finely as possible.
• 3. Wash and separate leaves from its stem.
• 4. Cut into very fine pieces.
• 5. Heat half a Teaspoon of oil and fry coriander seeds, fenugreek, asafoetida, cloves, cinnamon and red chillies.
• 6. Add grated coconut at the end and fry for another one or two minutes.
• 7. When it cools down, powder it.
• 8. Cook rice till each grain is separated.
• 9. Allow it to cool.
• 10. Heat oil in a shallow frying pan.
• 11. Add mustard seeds, black gram dal, bengal gram dal, curry leaves and onions.
• 12. Stir for two minutes and add cut greens.
• 13. Fry till raw flavour goes, in high flame.
• 14. Add rice, salt and powdered spices.
• 15. Stir for another few minutes.
• 16. Remove from fire.
• 17. Squeeze lemon juice and garnish with fried cashew nuts.
• 18. Serve hot.