Amla Pulao, No oil

 Amla is the Indian gooseberry. The light green round fruit is bitter but very high in Vitamin C. The sourness of amla is camouflaged in the pulao by the addition of carrot. The spices added render the pulao an appetizing aroma. This one pot recipe is plain sailing.

 

The constituents are...

Basmati rice - 1 and 1/2 cup

Water - 3 cups for cooking rice + additional 1/4 cup for sauteing onions and peas

Cinnamon - 1 small stick

Clove - 1

Green cardamom - 1

Pepper - 3

Star anise - 2 petals

Nutmeg powder - 1/4 tsp

Onion - 1

Green chili - 2

Carrot - 2 medium size

Gooseberry - 2

Salt - 1/2 tsp

Green peas, frozen - 1/2 cup

 

The method..

Wash the rice and souse in water for 15 minutes. Strain and set aside. Defrost peas by keeping it outside in some water. Strain and save it for later.

Slit chili till midway. Chop onion into thin slices. Peel carrots and grate them. Discard outer skin of gooseberry, grate and remove seed.

 

 

Warm up a pressure cooker. Cast in clove, cardamom, pepper, cinnamon, star anise and nutmeg powder. Stir. After 10 seconds, throw in chili and onion. Dry saute for a few seconds. Then add a splash of water and continue to stir until the onions soften. Add in the grated carrot and gooseberry. Mix well. Add the peas, a splash of water and stir for a few minutes. 

 

Add in rice, 3 cups of water and salt. Give it a good stir and cover the cooker with its lid, without putting the weight. Cook on high heat for about 5 minutes. When steam starts coming out through the nozzle on the lid, turn off heat. Let it cook for 25 minutes, after which you can open the lid. Stir a bit to combine. Derive pleasure out of the lovely spice filled fragrance and enjoy the steaming rice with papad.