आमला रसम राइस बनाने का आसान तरीक़ा

Ingredients

• 5 pieces Fresh Amla (seeds removed, chopped)
• 6 cloves Garlic (peeled)
• 1 small Tomato (chopped)
• 1 tsp Coriander Seeds (roasted)
• 1 tsp Cumin Seeds (roasted)
• ½ tsp Black Peppercorns (freshly cracked)
• 2 pieces Green Chilies (slit lengthwise)
• 1 pinch Hing (Asafoetida) (optional)
• 2 tbsp Vegetable Oil (neutral oil)
• ¼ tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Red Chili Powder
• ½ tsp Salt (or to taste)
• ½ cup White Basmati Rice (rinsed)
• ½ cup Split Yellow Moong Dal (rinsed)
• 2 cups Water
• 1 tbsp Ghee (for finishing)
• 2 pieces Papad (roasted or fried)

Instructions

1. Prepare Amla

   Wash the fresh amla, cut into quarters, remove the hard seeds and chop the flesh into bite‑size pieces.

   Time: PT5M

2. Grind Spice Paste

   In a mortar and pestle combine coriander seeds, cumin seeds, black peppercorns, garlic cloves and the chopped tomato. Grind to a coarse paste, adding a splash of water if needed.

   Time: PT5M

3. Slice Green Chilies

   Make a lengthwise slit in each green chili; set aside.

   Time: PT2M

4. Temper Oil

   Heat 2 tbsp oil in the pressure cooker over medium heat. Add a pinch of hing and the slit green chilies. Sauté for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

5. Sauté Spice Paste

   Add the freshly ground paste to the cooker. Stir continuously and cook for 4 minutes until the raw aroma disappears and the oil begins to separate from the mixture.

   Time: PT4M

   Temperature: medium heat

6. Add Ground Spices

   Stir in turmeric powder, coriander powder, red chili powder and salt. Cook for another 3 minutes until the spices become aromatic and the oil separates again.

   Time: PT3M

   Temperature: medium heat

7. Add Rice, Dal, Water and Raw Amla

   Add the rinsed rice, rinsed moong dal, 2 cups water and the raw chopped amla pieces. Mix gently to combine.

   Time: PT2M

8. Pressure Cook

   Close the pressure cooker lid. Cook on high heat until you hear three whistles (approximately 10‑12 minutes).

   Time: PT12M

   Temperature: high heat

9. Release Pressure and Fluff

   Turn off the heat, let the pressure release naturally for 3 minutes, then quick‑release any remaining pressure. Open, fluff the rice gently with a spoon.

   Time: PT4M

10. Finish and Serve

    Drizzle 1 tbsp ghee over the hot rasam rice, give a final stir and serve immediately with roasted papad on the side.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh Amla: Dried amla powder (1 tsp), Frozen amla pieces (½ cup)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Tomato: Canned diced tomato (¼ cup)
• Instead of Coriander Seeds: Ground coriander (1 tsp)
• Instead of Cumin Seeds: Ground cumin (1 tsp)
• Instead of Black Peppercorns: Ground black pepper (¼ tsp)
• Instead of Green Chilies: Dried red chili flakes (¼ tsp)
• Instead of Hing (Asafoetida): Garlic powder (¼ tsp)
• Instead of Vegetable Oil: Ghee (2 tbsp)
• Instead of Turmeric Powder: Fresh turmeric (¼ tsp, grated)
• Instead of Coriander Powder: Fresh cilantro leaves (for garnish only)
• Instead of Red Chili Powder: Cayenne pepper (1 tsp)
• Instead of Salt: Sea salt
• Instead of White Basmati Rice: Any short‑grain rice
• Instead of Split Yellow Moong Dal: Red lentils (½ cup)
• Instead of Ghee: Unsalted butter (1 tbsp)
• Instead of Papad: Rice crackers

Equipment Needed

• Pressure Cooker
• Knife
• Cutting Board
• Mortar and Pestle
• Mixing Bowl
• Spatula or Spoon
• Measuring Cups and Spoons
• Serving Bowl

Critical Steps — Do Not Skip

• Grinding the spice paste with a mortar and pestle for authentic texture.
• Sautéing until the oil separates – this indicates the spices are fully cooked.
• Cooking the rice‑dal mixture under pressure for exactly three whistles.

Chef Tips from the Video

• Use the freshest amla available for maximum vitamin C and a bright tart flavor.
• Roasting the whole spices before grinding deepens the aroma.
• A good quality pressure cooker gives consistent results; avoid over‑filling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended as the rice may become mushy.

Room temperature: Papad can be kept in a dry container at room temperature for up to 1 week.

Make-Ahead Tips

• Chop and store fresh amla in water with a squeeze of lemon for up to 24 hours.
• Prepare the spice paste a day ahead and refrigerate; bring to room temperature before cooking.
• Cook the rice‑dal mixture in advance, reheat with a splash of water and a little ghee.

Frequently Asked Questions