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
Instructions
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
