Pulao, a mild rice variety with tempered whole garam masala, pepper and green chili. Along with the spices, in this rice, are are going to enrich this pulao with fresh Gungura leaves. The sourness of the gungura leaves gives a nice flavor to this pulao. Relish this delicious Gongura Rice with Raita!
Gongura pulao is easy to prepare and tastes delicious and can be prepared quickly. It’s made using whole masala and fresh Gongura leaves. This is packed with flavors and nutrition from the spices and Gongura leaves. This can be served with Cucumber Raita, Onion Raita or any Raita of your choice.
Gongura Leaves (Sorrel Leaves) has a natural tanginess. Gongura is a plant grown for its edible leaves in India. The leaves comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in Hindi. We need to balance the salt and spices with the tanginess from the gongura in this pulao for it to be really delicious; otherwise you will end up with a super tangy Pulao.
Soak rice atleast for 30 mins, this makes the rice cook faster with less water.
Usually for Pulao, the spices will be mild. Since sorrel leaves have the sour flavor, we need to add more green chili to balance out the sourness.
We can also add handful of cashews and fry with other tempering ingredients.
Water ratio is 1:1.5. For 1 Cup of rice we can add 1.5 cups of water if the rice is basmati.
We can make this pulao in induction also. Start with “Saute Mode” in instant pot, follow the steps till we add rice. Give a mix. Cancel the “Saute mode”. Close the induction pot and turn the vent to “Sealing”. Press the Pressure cook / manual mode and set timer for 4 mins. Allow the pressure to naturally release for 10 mins, then force release pressure carefully.
Instead of water, we can add thin coconut milk for rich flavor.
If you like this Gongura Pulao, then you can also try other Pulao recipes as well
Mint Pulao Recipe– Mint Pulao, a aroma rich pulao variety made with dominant flavor of mint leaves along with mild spices. This Pudina Pulao is a healthy and nutritious one pot meal!
Tamatar Pulao– Tomato Pulao, a delectable and easy Lunch Box recipe for kids and adults. Ripe tomatoes are cooked with onion and mild spices to get fluffy and tasty pulao.
How to make Mumbai Style Tawa Pulao:– Tawa Pulao is a popular street food in Mumbai. Cooked rice is mixed with Pav Bhaji Masala in the same tawa. Tawa Pulao is a quick and easy to make Pulao Variety rich in vegetables and Pav Masala Flavor
Recipe Card for Gongura Pulao Recipe | Gongura Pulav Recipe:
Cuisine: Andhra, Indian Recipes, South Indian Recipes
Equipments Needed
Pressure Cooker
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Soaking Time: 30 minutesminutes
Total Time: 1 hourhour
Servings: 4people
Calories: 344kcal
Author: Sowmya Venkatachalam
Pulao, a mild rice variety with tempered whole garam masala, pepper and green chili. Along with the spices, in this rice, are are going to enrich this pulao with fresh Gungura leaves. The sourness of the gungura leaves gives a nice flavor to this pulao. Relish this delicious Gongura Rice with Raita!
Wash and soak the rice in fresh water for about 30 mins. Wash the sorrel leaves thoroughly twice or thrice. If the leaves are big, chop it roughly and set aside.
Tempering
Heat oil in a pan. Add cinnamon, cloves, cardamom, bay leaf and star anise. Give a good mix.
Next, add Cumin seeds and peppercorns to the pressure cooker.
Then, add slit green chili, curry leaves and give a good mix.
Add ginger-garlic paste and cook for a minute.
Now, add the sliced onions and fry the onions till they are translucent.
Once the onions are sauteed well, add chopped tomatoes, turmeric and give a good toss.
Next, add the washed and chopped sorrel leaves and stir-fry for couple of minutes till the leaves are soft.
Once the leaves are soft, add water along with salt. Bring the water to boil.
Then drain water from the soaked rice, add the rice to the boiling water. Give a gentle mix.
Close the pressure cooker with the lid. Put the whistle on. Keep the flame in low and cook for 20 mins.
Allow the pressure to release naturally. Let it sit for 10 mins and then mix gently.
Relish this delicious Gongura Pulao with Raita of your choice!
Nutritional Info
Nutrition Facts
Gongura Pulao Recipe | How to make Gongura Pulav
Amount Per Serving (1 Cup)
Calories 344Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 113g38%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARATION
Wash and soak the rice in fresh water for about 30 mins. Wash the sorrel leaves thoroughly twice or thrice. If the leaves are big, chop it roughly and set aside.
TEMPERING
Heat oil in a pan. Add cinnamon, cloves, cardamom, bay leaf and star anise. Give a good mix.
Next, add Cumin seeds and peppercorns to the pressure cooker.
Then, add slit green chili, curry leaves and give a good mix.
Add ginger-garlic paste and cook for a minute.
Cooking Pulao
Now, add the sliced onions and fry the onions till they are translucent.
Once the onions are sauteed well, add chopped tomatoes, turmeric and give a good toss.
Next, add the washed and chopped sorrel leaves, coriander and ming leaves. Stir-fry for couple of minutes till the leaves are soft.
Once the leaves are soft, add water along with salt. Bring the water to boil.
Then drain water from the soaked rice, add the rice to the boiling water. Give a gentle mix.
Close the pressure cooker with the lid. Put the whistle on. Keep the flame in low and cook for 20 mins.
Allow the pressure to release naturally. Let it sit for 10 mins and then mix gently.
Relish this delicious Gongura Pulao with Raita of your choice!
