Name: Bottlegourd Pulao/Biryani... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Leftover rice 4 cups; Bottlegourd chunks 3 cups; Green chillies 3; Red chilli powder 1 tbsp; Black mustard seeds 1 tsp; Bay leaves 2; Cinnamon sticks 2; Curry leaves 7-8; Tomatoes chopped 2; Onions sliced 2; Ghee 2-3 tbsp; Asafoetida 1/8 tsp; Garam masala 1/2 tsp; Yoghurt 200 gm; Biryani masala 1 tbsp; Ginger garlic paste 1 tsp

ABOUT Bottlegourd Pulao/Biryani... RECIPE

This is my unique idea of biryani or pulao. Whatever the name, this is simply divine. A real comfort food by all means. Bottlegourd (which is considered bland and plain) can never taste better than this. And with a stunning makeover by me, it will leave you all astonished with it's aromatic and subtle flavours. Happy Meal!

Ingredients Serving: 4

Leftover rice 4 cups
Bottlegourd chunks 3 cups
Green chillies 3
Red chilli powder 1 tbsp
Black mustard seeds 1 tsp
Bay leaves 2
Cinnamon sticks 2
Curry leaves 7-8
Tomatoes chopped 2
Onions sliced 2
Ghee 2-3 tbsp
Asafoetida 1/8 tsp
Garam masala 1/2 tsp
Yoghurt 200 gm
Biryani masala 1 tbsp
Ginger garlic paste 1 tsp

Instructions

Heat ghee in a cooking pot. Add asafoetida, bay leaves and curry leaves along with mustard seeds.
As soon as they crackle, saute onions with ginger garlic paste until light brownish in colour. Add slit green chillies and red chilli powder now.
Next add tomatoes and cook until mushy and tender before finally adding the bottlegourd chunks.
Let them cook for 10 minutes on a low heat with a lid on. Do not add water.
After 10 minutes, add beaten curd along with biryani masala.
Let it simmer on a low heat for about 6-7 minutes.
After done, add rice to the pot and fluff it up very gently. Garnish with coriander leaves and serve hot with raita of your choice.

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