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
Basmati Rice (wash and soak for 1 hr) - 2 cup
Ghee - 6 tbsp
Cumin Seeds - 1 tsp
Green Cardamoms - 3
Black Cardamoms - 2
Cinnamon stick - 2 inch
Bay Leaves - 2
Cloves - 5
Asafoetida - ½ tsp
Red Chili Powder - 1 tsp
Garam Masala Powder - 2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - ½ tsp
Ginger Paste - 3 tsp
Peas - 1 cup
Ingredients for gattas :
Red chili powder - ½
Cumin seeds - ½ tsp
Bengal gram flour (besan) - 1 cup
Yogurt - 2 tbsp
Ghee/oil - to deep fry
Mint leaves (chopped) - 1 tbsp
Soda bi carbonate - a pinch
Turmeric powder - ½ tsp
Ginger (chopped) - ½ tsp
Salt - to taste
Instructions
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.
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.
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.
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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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.
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.
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.
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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