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Gatta pulao with mint raita

Nov-09-2015
SIMRAN GUPTA
0 minutes
Prep Time
20 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Gatta pulao with mint raita RECIPE

hatta). Gatte ka pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao which is usually served with mint raita

Recipe Tags

  • Veg
  • Dinner Party
  • Rajasthan
  • Main Dish

Ingredients Serving: 5

  1. Basmati Rice (wash and soak for 1 hr) - 2 cup
  2. Ghee - 6 tbsp
  3. Cumin Seeds - 1 tsp
  4. Green Cardamoms - 3
  5. Black Cardamoms - 2
  6. Cinnamon stick - 2 inch
  7. Bay Leaves - 2
  8. Cloves - 5
  9. Asafoetida - ½ tsp
  10. Red Chili Powder - 1 tsp
  11. Garam Masala Powder - 2 tsp
  12. Coriander Powder - 2 tsp
  13. Turmeric Powder - ½ tsp
  14. Ginger Paste - 3 tsp
  15. Peas - 1 cup
  16. Ingredients for gattas :
  17. Red chili powder - ½
  18. Cumin seeds - ½ tsp
  19. Bengal gram flour (besan) - 1 cup
  20. Yogurt - 2 tbsp
  21. Ghee/oil - to deep fry
  22. Mint leaves (chopped) - 1 tbsp
  23. Soda bi carbonate - a pinch
  24. Turmeric powder - ½ tsp
  25. Ginger (chopped) - ½ tsp
  26. Salt - to taste

Instructions

  1. In a bowl, combine all the ingredients for the gattas and prepare dough using a little water. Make six equal portions of dough and roll into circular shape.
  2. Stir-fry in 2 cups of boiling water for 15 minutes and then drain. Allow it to cool and then make 1-inch pieces. Heat ghee in a deep bottomed pan and put cumin seeds and whole garam masala. Continuously stir and fry for few seconds.
  3. Add asafoetida powder, red chili powder, coriander powder, garam masala, ginger paste and turmeric powder into it. Stir-fry for three minutes. Add drained rice and stir-fry for a minute. Pour 4 cups of water and mix salt to it.
  4. Stir well to mix. Once water starts boiling, then add peas and gattas. Stir-fry until all water evaporates and rice is cooked. Serve hot with mint raita.

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SIMRAN GUPTA
Aug-25-2016
SIMRAN GUPTA   Aug-25-2016

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