Amaranth with Jerusalem artichoke (Aravi Rajgira Biryani; Ayurveda)

For 4 people
  • 500 g Jerusalem artichoke
  • juice of 1/2 lemon
  • 1/2 Bund (approx. 100 g) Spring onions
  • 1–2 stem (s) sage leaves
  • 1 EL Ghee (alternatively clarified butter)
  • 250 g Amaranth
  • 4 TL Curry powder (e.g. B. Tridosha-)
  • 1 EL Tomato paste
  • 4 TL Tandoori masala powder (Indian spice mix)
  • Salt
  • 1/4 Bund chick leeks
45 minutes
very easy
1.
Peel Jerusalem artichoke, wash, quarter. Mix 300 ml of cold water with lemon juice, add Jerusalem artichoke until use. Clean and wash the spring onions and cut into rings. Wash the sage, shake dry, pick off the leaves. Cut the leaves into strips
2.
Heat the ghee in a saucepan. Briefly rinse the amaranth with hot water, roast with curry powder, tomato paste and tandoori masala for 1–2 minutes, add Jerusalem artichoke, spring onions and sage leaves, deglaze with 750 ml hot water and simmer covered for approx. 20 minutes. Season to taste with salt
3.
Wash the chives, shake dry and cut into fine rings. Arrange the biryani in deep plates or bowls, sprinkle with chives
1 person approx.:
  • 300 kcal
  • 1260 kJ
  • 13 g protein
  • 9 g fat
  • 42 g carbohydrates

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