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A light, wholesome one-pot rice dish made with tender bottle gourd and fragrant basmati rice. This simple blend of Indian spices creates a comforting and healthy meal, perfect for a quick weeknight dinner.
For 4 servings
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in enough water to cover it for 20-30 minutes. After soaking, drain the water completely and set aside.
Sauté Aromatics: Heat ghee in a 3-liter pressure cooker over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Cook the Masala Base: Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears. Then, add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
Add Spices and Vegetable: Stir in the turmeric powder, red chili powder, and salt. Mix well. Add the cubed bottle gourd and sauté for 2-3 minutes, ensuring the cubes are well-coated with the masala.
Combine and Pressure Cook: Add the drained rice to the cooker and gently mix for one minute, being careful not to break the grains. Pour in 2.5 cups of water and sprinkle the garam masala on top. Give it a final gentle stir.
Rest and Serve: Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles. After the second whistle, turn off the heat and allow the pressure to release naturally, which takes about 10-12 minutes. Once the pressure has settled, open the lid and gently fluff the rice with a fork. Garnish with fresh coriander leaves and a squeeze of lemon juice (if using). Serve hot with yogurt or raita.
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A light, wholesome one-pot rice dish made with tender bottle gourd and fragrant basmati rice. This simple blend of Indian spices creates a comforting and healthy meal, perfect for a quick weeknight dinner.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 363.87 calories per serving with 6.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Enhance the dish by adding other vegetables like carrots, peas, or potatoes along with the bottle gourd. Adjust water quantity slightly if adding starchy vegetables.
For a more aromatic pulao, add whole spices like a bay leaf, 2-3 cloves, a 1-inch cinnamon stick, and 2 green cardamoms along with the cumin seeds in the beginning.
For a healthier, high-fiber option, use brown basmati rice. Soak the brown rice for at least 1 hour and increase the water to 3 cups. The pressure cooking time will also increase to about 4-5 whistles.
Bottle gourd consists of over 90% water, making this dish exceptionally hydrating and naturally cooling for the body, which is especially beneficial during warmer months.
The high fiber content from both the bottle gourd and basmati rice promotes regular bowel movements, aids digestion, and helps maintain a healthy gut microbiome.
This one-pot meal is low in calories and fat but high in fiber and water content. This combination helps in creating a feeling of fullness and satiety, preventing overeating.
One serving of Ghia Anna (approximately 1.5 cups) contains around 385 calories, making it a moderately low-calorie and filling main course.
Yes, Ghia Anna is a very healthy dish. Bottle gourd is low in calories and rich in water and fiber, aiding digestion and hydration. It's a balanced one-pot meal that provides carbohydrates, vitamins, and minerals.
Absolutely. You can cook it in a deep, heavy-bottomed pot or pan with a tight-fitting lid. Follow all steps until adding water. After adding water, bring it to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed and the rice is cooked.
Ghia Anna is a complete meal on its own but pairs wonderfully with plain yogurt (curd), boondi raita, cucumber raita, or a side of papad and Indian pickle (achaar).
While basmati rice gives the best results for pulao, you can use other long-grain white rice like Sona Masoori. You may need to adjust the water quantity and cooking time accordingly.
Store any leftover Ghia Anna in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop with a splash of water to restore moisture.