Amaranth with Jerusalem artichoke (Aravi Rajgira Biryani; Ayurveda)

Name: Amaranth with Jerusalem artichoke (Aravi Rajgira Biryani; Ayurveda)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Jerusalem artichoke; 7-10 Tbsp juice of 1/2 lemon; 1/2 bunch (approx. 100 g) Spring onions; 1-2 stem(s) Sage leaves; 1 TABLESPOON Ghee (alternatively clarified butter); 250 g Amaranth; 4 TSP Curry powder (e.g. Tridosha-); 1 TABLESPOON Tomato paste; 4 TSP Tandoori Masala powder (Indian spice mixture); 7-10 Tbsp Salt; 1/4 collar hose

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Jerusalem artichoke
7-10 Tbsp juice of 1/2 lemon
1/2 bunch (approx. 100 g) Spring onions
1-2 stem(s) Sage leaves
1 TABLESPOON Ghee (alternatively clarified butter)
250 g Amaranth
4 TSP Curry powder (e.g. Tridosha-)
1 TABLESPOON Tomato paste
4 TSP Tandoori Masala powder (Indian spice mixture)
7-10 Tbsp Salt
1/4 collar hose

Directions

1
Peel, wash and quarter the Jerusalem artichokes. Mix 300 ml cold water with lemon juice, put Jerusalem Artichoke in until ready to use. Clean, wash and cut spring onions into rings. Wash sage, shake dry, pluck off leaves. Cut the leaves into strips.
2
Heat ghee in a pot. Rinse amaranth briefly with hot water, brown 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 about 20 minutes. Season to taste with salt
3
Wash the chives, shake dry and cut into fine rings. Arrange Biryani in deep plates or bowls, sprinkle with chives