Tamalapaku

Boiling Water 8-10 cups 

Oil 1/2 tsp

Cloves 3-4

Cinnamon 1 inch piece

Cardamom 2-3

Salt 2 tsp

Basmati rice 3 cups

Oil 3 Tbsp + 1 tsp of Ghee

Onions sliced 1/2 cup

Ginger-Garlic Paste 2 tsp

Cloves 4-5

Cinnamon 2 inches

Cardamom/Elaichi 3-4

Star Anise 1 

Shahjeera 1 tsp

Japatri / Mace 1 strand

Salt as needed

Turmeric 1/2 tsp

Mint and Coriander leaves 2-3 handfuls

Gongura Pickle (Store bought) 1/4 cup (adjust as needed)

Biryani Masala Powder 1 tsp

Fried Onions handful (Store Bought)

Marinate the paneer - Mix all the ingredients listed under 'To Marinate Paneer' in a deep dish or in a ziploc bag. Toss and set aside for at least 30 minutes.

Wash and soak basmati rice and set aside for 30 minutes.

In a heated pan add 3 tbsp of oil + 1 tsp of ghee, sauté sliced onions, ginger-garlic paste, cloves, cinnamon, elaichi, star anise, shajeera, japatri, salt, and turmeric.

After the onions are sautéed well add 1/4 cup of gongura pacchadi, salt, coriander-mint leaves, biryani masala powder and the marinated paneer. Cook well on low heat. Remove half the mixture into a small bowl and reduce the heat. 

In a huge pot boil water adding cloves, cinnamon, elaichi , oil and salt. When it comes to a rolling boil, add the drained rice and cook on high heat for 10-12 minutes.

When the rice is 80% cooked, drain the water and gently spread the rice on top of the paneer gongura mixture in the pan. Top it with mint-coriander leaves, fried onion. Add in the the paneer gongura mixture set aside in a bowl and the remaining rice with some more fried onions and coriander-mint leaves. 

Cover and cook on the lowest heat setting for about 10-12 minutes. Remove from fire and allow about 10-15 minutes for the flavors to blend. 

Fluff gently just before serving with Raita.

Wash and chop gongura and spread them so they are semi dry. Chop onions and set aside. Chop Green chilies and garlic(optional). 

In a heated pan add oil (a little more than a tablespoon) add mustard seeds, chana dal, urad dal, methi seeds, red chilies, jeera, hing and curry leaves(optional)

After the mustard seeds pop, add chopped green chilies , chopped garlic if using, salt, red chili powder and saute for a few seconds 

Add onions and saute until they are light golden color. Add the chopped gongura and mix well. Lower the heat and keep stirring until the leaves are cooked through. When the oil oozes out, remove from heat and serve with rice. 

Keep in mind that the gongura is very sour and needs a lot more of salt and red chili powder than normal. Adjust flavors as needed.