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Amaranth Leaves Pulao

18 Apr

Thotakura Annam


Amaranth Leaves 40 – 50 leaves
Rice 1 1/2 cups
Onion 2
Caraway Seeds 1 tsp
Asafoetida a pinch
Salt to taste
Oil 1 tbsp


Fenugreek Seeds 1/2 tsp
Coriander Seeds 2 tbsps
Cloves 1
Cinnamon 1 inch stick
Whole Red Chiles 4 – 6
Oil 1 tbsp

Method of preparation:

Pluck from the thick stems, wash and roughly chop amaranth leaves.
Peel and slice the onion.
Wash rice and cook in 3 cups of water until almost done.

Heat oil in a wok, add all masala ingredients in order.
Fry for a minute or two and grind into fine powder using a spice blender.

Heat oil in a wok, add caraway seeds and asafoetida.
Then add sliced onion and little salt.
When onion starts to brown a bit, add chopped amaranth leaves.
Then add the ground masala powder.
When amaranth leaves turns soft, add almost cooked rice.
Stir thoroughly and cook covered for about 5 mintues.
Serve hot with any raita.

Notes: Also throw in some vegetables (peas, tomato, potato…) if you wish.