Instant amla pulao recipe

INSTANT AMLA PULAO / AMLA RICE / AMLA PULAO / NELLIKAI PULAO / GOOSEBERRY PULAO

Amla pulao – A healthy delicious rice  made with  Indian Gooseberry .A peppy rice dish with the tangy taste of amla , which is a must-try when the berry is in season. It has a refreshing taste.

Amla berries are rich in antioxidants, which reduce the risk of chronic health conditions like heart disease, diabetes, and cancer. Amla berries are also an excellent source of: Vitamin C. Vitamin E.

Regular intake of amla not only leads to a healthy and glowing skin but also improves eye sight, boosts the immune system, and regulates blood sugar and lipids. Eat as murabba, pickles or candies etc ; but consume it daily.

Easy , simple and tasty rice based pulao recipe filled with healthy tangy amla , it is an ideal lunch box recipe. 

 INGREDIENTS

• Cooked rice – 3 cup
• Amla grated – 3
• Carrot  grated – 1 big
• Oil / ghee – 1 or 2 tbsp
• Few whole garam masala – 1 bay leaf + 6 black pepper + small piece of cinnamon + 1 clove + 1 cardamom + ½ tsp jeera + 1 star anise .
• Finely chopped onion – 1 small
• Black raisins – 2 tbsp
• Ginger garlic paste – 1 tsp
• Green chilli paste – ½ tsp
• Boiled or frozen green peas – ¼ cup
• Salt to taste
• Soya sauce – 11/2 or 2 tsp
• Finely chopped coriander leaves + mint leaves – 2 tbsp

CLICK ON THE LINK FOR FULL VIDEO – https://youtu.be/cWnO06aZQN8

METHOD

Heat oil / ghee in a pan .

Add the whole garam masala and let it splutter .

Add the onion and stir fry till  translucent.

Add ginger garlic paste + green chilli paste and stir fry for few seconds.

Add mint leaves + coriander leaves and give a nice stir .

add green peas and stir fry for a min.

Add  salt and give a mix .

Add the grated amla and carrot  , mix well and stir fry for 2 mins.

*Don’t over cook .

Add the rice , stir and cook till all combine well.

Add soya sauce and give a nice mix.

Cover and cook on low flame for a minute and off the flame .

Finally garnish with coriander leaves.

Serve with any side dish .

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