More often than not, I’m looking to prepare meals that aren’t too elaborate, but are yet hearty, flavourful and nutritious. This Red Amaranth Rice or Amaranth Greens Pulav ticks all those boxes.
A closer look at the Red Amaranth Rice
I have made this rice dish using red amaranth leaves, those beautiful greens streaked with bold red and purple. The health benefits of red amaranth greens are widely known, and this is a lovely way to use them. In traditional Tamilian households, greens like this are typically used in the making of poriyal, kootu or sambar, but I love using them in rice dishes like this one, too. It does make for a nice change!
This is a one-pot recipe that can be put together in mere minutes. Just add everything to a pressure cooker, let it whistle, and you’re done! Perfect for busy weekdays.
This Red Amaranth Rice or Amaranth Greens Pulav is a simple thing that needs few ingredients, but turns out super delicious!
Red Amaranth Rice for A-Z Recipe Challenge
I’m sharing my way of making Red Amaranth Rice today, in association with the A-Z Recipe Challenge.
This is a group of enthusiastic food bloggers who share recipes made using ingredients in alphabetical order, every month. This month, all of us are cooking with ingredients starting from the letter R, and I chose to go with ‘Red Amaranth’ and ‘Rice’.
How to make Red Amaranth Rice or Amaranth Greens Pulav
Here is how I go about making it.
Ingredients (serves 3-4):
- A small bunch of red amaranth greens
- 1/4 heaped cup green peas
- 1 medium-sized onion
- A 1-inch piece of ginger
- 4-5 cloves of garlic
- 1 cup rice
- 1/2 tablespoon oil
- Salt to taste
- 1/4 teaspoon turmeric powder
- Red chilli powder to taste
- 1/2 tablespoon jaggery powder
- 1/2 teaspoon garam masala or to taste
- 1 teaspoon chana masala or to taste
1. Wash the amaranth leaves thoroughly, to remove any traces of dirt. Chop them finely. Keep ready. I had about 2 cups of greens when finely chopped.
2. Also keep the shelled green peas ready.
3. Peel the onion, and chop finely. Keep aside.
4. Wash the rice well, under running water. Drain out all the water and keep ready.
5. Peel the ginger and garlic cloves. Chop roughly.
6. Grind the ginger and garlic cloves together, using a little water. Keep aside.
7. Heat the oil in a pressure cooker bottom. Add in the onion. Saute for a minute.
8. Add in the chopped amaranth and green peas. Saute for a minute more.
9. Now, add in the washed and drained rice as well as the ginger-garlic paste. Mix well. Saute for a few seconds.
10. Add in 3-1/4 cups of water. Mix well.
11. Add in salt to taste, red chilli powder, turmeric powder, jaggery powder, garam masala and chana masala. Mix well.
12. Close the pressure cooker and put the whistle on. Cook on high flame for 4 whistles. Let the pressure release naturally. Then, wait for about 5-7 minutes to open the cooker. After another 5 minutes, fluff up the rice gently. Your Red Amaranth Rice is ready. Serve it with plain curd or raita of your choice.
Is this a vegan and gluten-free recipe?
This is a completely vegetarian and vegan preparation, suited to those following a plant-based diet.
This is a gluten-free recipe as well. I have used home-made garam masala and chana masala here, which are free of gluten too. However, if you are using store-bought spice mixes, do make sure they are entirely gluten-free.
Tips & Tricks
1. You may use ghee instead of oil, in the above recipe. However, if you want to keep the dish vegan, stick to oil.
2. I have used Sona Masoori rice here. You may use any other variety you prefer. You may have to adjust the quantity of water you use, in that case.
3. I have used an 8-litre pressure cooker here.
4. Adjust the quantity of water you use and the number of whistles you allow, depending upon how grainy you want the rice to be. The above measurements yielded well-cooked rice, which was not overly mushy, just perfect for us.
5. Adjust the quantity of chana masala and garam masala as per personal taste preferences.
6. You may skip the jaggery powder if you so prefer. However, I would strongly recommend using it, as it adds a lovely flavour to the rice.
7. You can use whole spices like cinnamon, bay leaves, cardamom and stone flower too. If so, add them to the hot oil before the onion.
Did you like this recipe? Do tell me, in your comments!