Ghatta rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice basmati |
| ¼ | cup | Boiled peas |
| 2 | Bay leaves | |
| 3 | Cloves; (3 to 4) | |
| 1 | 1 inch stick cinnamon | |
| 2 | Cardamons | |
| 1 | Stalk curry leaves | |
| 1 | teaspoon | Red chilli powder |
| ½ | teaspoon | Garam masala |
| ½ | teaspoon | Dhania powder |
| ¼ | teaspoon | Turmeric |
| Salt to taste | ||
| 1 | Lemon; juice of | |
| 1 | tablespoon | Cashews |
| 1 | tablespoon | Currants; (optional) |
| 2 | tablespoons | Ghee; (or oil) |
| ½ | cup | Ghatta pieces |
| 1 | tablespoon | Jeera and mustard seeds |
| ½ | cup | Gram flour |
| ½ | tablespoon | Oil |
| Chilli powder | ||
| Salt to taste | ||
| ¼ | teaspoon | Oregano seeds |
Directions
FOR GHATTAS
Method for ghattas:
Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tablespoon water.
Make a hard dough. Break off a piece and roll into shape and size of a finger.
Put plenty of water to boil. Submerge ghattas (the rolls) and boil till done. (About ½ hour)
Drain, cool and chop into round 1-1½ cm. long. Keep aside.
Method for Rice:
Boil rice in plenty of water. Each grain should be separate.
Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamons and curry leaves.
Add ghattas and peas.
Add masalas, lemon juice and salt.
Stir fry till ghee separates. Add to the rice.
Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker.
Garnish with coriander.
Serve hot with curds.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.