Credits: indianfoodforever
Img Credits: chittiskitchen.blogspot
Video Credits: Youtube
Ingredients:
For Rice
2 cup Basmati Rice
6 tblsp Ghee
1 tsp Cumin Seeds
3 Green Cardamoms
2 Black Cardamoms
2 inch Cinnamon
2 Bay Leaves
5 - 6 Cloves
1/2 tsp Asafoetida
1 tsp Red Chilli Powder
2 tsp Garam Masala Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
3 tsp Ginger Paste
1 cup Peas
Salt to taste
For Gattas
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup bengal gram flour (besan)
2 tblsp yogurt
ghee/oil to deep fry
1 tblsp mint leaves chopped
a pinch soda bi carbonate
1/2 tsp turmeric powder
1/2 tsp ginger chopped
Method:
· Mix all the ingredients for the gattas,
mix in a little water to make a firm dough.
· Divide into six equal parts and roll
into cylindrical shape.
· Stir fry in two cup of boiling water for
ten to fifteen minutes.
· Drain.
· Let the gattas cool a bit.
· Cut into 1" pieces.
· Wash and soak rice for 1 hour.
· Heat up ghee, mix in cumin seeds, when
they crackle mix in whole garam masala, stir fry for a minute then mix in
asafoetida powder.
· Mix in turmeric powder, red chilli
powder, garam masala, coriander powder and ginger paste, stir fry for 2-3
minutes.
· Mix in drained rice stir fry for 1
minute, mix in salt and 4 cup water.
· When the water starts boiling mix in the
gattas and peas, cover and stir fry till all water is absorbed and rice is
done.
· Serve hot.
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