"Gongura Pulav" It is very spicy and tastes sour. Everyone loves it. Everyone will appreciate it after eating it. This pulav I say is not a stomach-filling pulav that fills the mind. Give it a try during the holidays. That's super! See how I put it at the end of the recipe in the cooker too.
Ingredients:
Sona Mussoorie Rice - 1 cup (soaked for an hour)
Cashew- fistful
Gongura- 75 gms
Curry- O Rebba
Herbs- 4
Tomato- 3
Mint- ½ Bundle
Coriander- ½ Bundle
Onions- 3
Ginger garlic paste- 1 tsp
Salt
Yellow- spoon
Biryani Leaves-2
Shahi cumin- 1 tsp
Anasapuvvu- 2
Box- A piece of coriander
Marathi bud-1
Yalakal-3
Cloves- 3
Cinnamon- small piece
Policy:
Heat a cup of oil and add a little salt to the onion slices and fry till golden brown and set aside.
Now add all the spices, curry powder and cashew nuts in the same oil and let it simmer. Then add turmeric, ginger garlic paste, fry and add green chillies and simmer for a while.
Then add sliced tomatoes and mash well, add gong leaves, mix well, cover and mash gong.
Pour thirty cups of water over the gongura loom, add a pinch of salt and let the essence dry. Only when the essence is boiling add the rice soaked for an hour and mix well. Add coriander leaves, mint leaves and fried onion, cover and cook for 8 minutes on high-flame, 7 minutes on low-flame, turn off the stove and leave for 15 minutes.
After 15 minutes add from the bottom. Ghumghumalade Gongura Pulav Ready!
It tastes great with either onion raita or spinach raita or chicken broth.
Tips:
Cook in the cooker until 2 whistles fall on high-flame and leave for 30 minutes.
Add rice only when the esar is boiling or the pulav will be lumpy.
Pulav has a proper sourness if red gongura is used.
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