AMLA RICEIngredients2 Indian gooseberries (amla)1½ cups Basmati rice, soaked for 20 minutes and drained 1½ tbsps sesame oil1 tsp mustard seeds½ tsp cumin seeds¼ tsp asafoetida (hing)1 tsp split skinless black gram (dhuli urad dal)1 tsp Bengal gram (chana dal)10-12 curry leavesA pinch of fenugreek seeds powder2-3 dried red chillies¼ cup cashew nuts, halved½ tsp Tata Sampann Turmeric PowderA pinch of red chilli powder2 tbsps chopped fresh coriander leavesMethod1. Put rice with 3 cups water and salt in a non-stick deep pan, cook till the mixture comes to a boil, reduce the heat to low, cook further for 6-8 minutes. Switch the heat off and set aside for 5 minutes. 2. Grate amla and set aside until use.3. Heat sesame oil in a non-stick pan, add mustard seeds, cumin seeds, asafoetida, split skinless black gram, Bengal gram, curry leaves, fenugreek seeds powder, dried red chillies and cashew nuts and sauté for a minute.4. Add grated amla and mix and sauté for 1-2 minutes. Add Tata Sampann Turmeric Powder, red chilli powder, salt and mix well. 5. ‘Add ¼ cup water, mix, cover and cook for 2-3 minutes. Add cooked rice, toss well, add coriander leaves, mix, cover and cook for 1-2 minutes. 6. Take the pan off the heat and transfer the amla rice into a serving bowl, garnish with fried curry leaves and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #AmlaRice
