Gatta Rice/Gatta Pulao
7:32 PM
Preparation Time- 60 minutes
Serves -4
Basmati rice - 1 cup
Boiled peas - ¼ cup
Bay leaves - 2
Cloves - 2
Cinnamon - 1" stick
Cardamoms - 2
Curry leaves - 1 stalk
Red chili powder - 1 tsp
Garam masala - ½ tsp
Coriander powder - ½ tsp
Turmeric powder - ¼ tsp
Salt to taste
Juice of 1 lemon
Cashew nuts - 1 tbsp
Golden raisins - 1 tbsp
Ghee or oil - 2 tbsp
Ghatta pieces - ½ cup
Cumin seeds - 1 tbsp
Mustard seeds - 1 tbsp
For Gattas
Gram flour - ½ cup
Oil - ½ tbsp
Chili powder
Salt to taste
Oregano seeds - ¼ tsp
Method :
Method for gattas
Mix flour, oil, chili powder, salt and oregano seeds, add 1 tbsp water.
Make a hard dough. Break off a piece and roll into shape and size of a
finger.
Put plenty of water to boil. Submerge ghattas (the rolls) and boil till done.
(About 1/2 hour)
Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside.
Method for Rice
Boil rice in plenty of water. Each grain should be separate.
Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves,
cloves, cinnamon, cardamons and curry leaves.
Add gattas and peas. Add masalas, lemon juice and salt.
Stir fry till ghee separates. Add to the rice.
Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker.
Garnish with coriander.
Serve hot with curd.
Tip :
You can even use the readymade gattas easily available in the market.
Boil them in the same way.
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