Roselle
Gongura Pachadi
From indianhealthyrecipes.com
Heat 3 to 4 tablespoons of oil in a pan.
Add clean and plucked roselle leaves to the hot pan.
Fry until the leaves wilt. Set them aside to cool completely.
To the same pan, add more oil and fry the chiles until crispy. Switch off and add cumin.
When they cool down, add them to a food processor with garlic and salt. Blend until smooth.
Add the leaves and pulse to get a coarse texture.
Gongura Biryani
From ujwalasdelicacies.com
3 cups rice
5 cups gongura (Roselle or Jamaican sorrel leaves)
2 carrots
2 potatoes
1 medium onion
2 eggplants
½ tsp - cumin
1 spicy cinnamon stick
3 anise stars
3-5 bay leaves
4 tbsp. - ghee
1 tbsp. - oil
1-2 tsp - coriander powder
½ tsp - chili powder
5 green chilies
5 sprigs cilantro
Salt
Soak rice for at-least 1 hour
Cut onion, carrots and potatoes into cubes. Place deep X shaped slit to eggplant.
Separate gongura leaves from stem. Discard stem.
In a pot, add 2 tbsp. oil. Then add gongura, ¼ of onion and green chilies. Close the lid and cook till soft. Let it cool and grind to paste. Add water if needed. Keep it semi solid consistency. It should be watery also like paste.
Meanwhile to another pot, add 4½ cups of water and boil. Now add bay leaf and rice. Lower flame to low, and cook rice till water drains.
Take big pot, add ghee.
Add cumin, star anise, cinnamon fry till golden brown.
Add onion, carrot, eggplant and potatoes. Close lid and cook for 10 minutes.
Add salt, stir and cook for 5 more minutes.
Now add gongura paste, chili powder and coriander powder. Cook for 5 minutes.
Now take gongura mixture into another bowl. Leave 1 layer of mixture on the bottom. Now add a layer of rice. On top of rice add another layer of gongura mixture. Add layers till all gongura and rice is placed. Place aluminum foil on the pot and close lid on top of foil. Placing aluminum foil ensures steam not to escape. We cooked rice partly, by this process we are cooking rice in gongura steam. Gongura taste penetrates rice and gives it aromatic flavor and taste.
Close lid and cook on very low flame for almost 20-30 minutes till rice is cooked.
Mix well, garnish with cilantro. Serve hot immediately.
From indianhealthyrecipes.com
Heat 3 to 4 tablespoons of oil in a pan.
Add clean and plucked roselle leaves to the hot pan.
Fry until the leaves wilt. Set them aside to cool completely.
To the same pan, add more oil and fry the chiles until crispy. Switch off and add cumin.
When they cool down, add them to a food processor with garlic and salt. Blend until smooth.
Add the leaves and pulse to get a coarse texture.
Gongura Biryani
From ujwalasdelicacies.com
3 cups rice
5 cups gongura (Roselle or Jamaican sorrel leaves)
2 carrots
2 potatoes
1 medium onion
2 eggplants
½ tsp - cumin
1 spicy cinnamon stick
3 anise stars
3-5 bay leaves
4 tbsp. - ghee
1 tbsp. - oil
1-2 tsp - coriander powder
½ tsp - chili powder
5 green chilies
5 sprigs cilantro
Salt
Soak rice for at-least 1 hour
Cut onion, carrots and potatoes into cubes. Place deep X shaped slit to eggplant.
Separate gongura leaves from stem. Discard stem.
In a pot, add 2 tbsp. oil. Then add gongura, ¼ of onion and green chilies. Close the lid and cook till soft. Let it cool and grind to paste. Add water if needed. Keep it semi solid consistency. It should be watery also like paste.
Meanwhile to another pot, add 4½ cups of water and boil. Now add bay leaf and rice. Lower flame to low, and cook rice till water drains.
Take big pot, add ghee.
Add cumin, star anise, cinnamon fry till golden brown.
Add onion, carrot, eggplant and potatoes. Close lid and cook for 10 minutes.
Add salt, stir and cook for 5 more minutes.
Now add gongura paste, chili powder and coriander powder. Cook for 5 minutes.
Now take gongura mixture into another bowl. Leave 1 layer of mixture on the bottom. Now add a layer of rice. On top of rice add another layer of gongura mixture. Add layers till all gongura and rice is placed. Place aluminum foil on the pot and close lid on top of foil. Placing aluminum foil ensures steam not to escape. We cooked rice partly, by this process we are cooking rice in gongura steam. Gongura taste penetrates rice and gives it aromatic flavor and taste.
Close lid and cook on very low flame for almost 20-30 minutes till rice is cooked.
Mix well, garnish with cilantro. Serve hot immediately.
