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
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