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Ghatta Rice




Ingredients

Quantity
Basmati
1 cup
Boiled peas
¼ cup
Bay leaves
2
1” stick cinnamon
1 piece
Cardamoms
2
Curry leaves
1 stalk
Red chilli powder
1 tsp
Garam masala
½ tsp
Coriander powder
½ tsp
Turmeric
¼ tsp
Salt
to taste 
Lemon juice of
1
Cashewnuts
1 tbsp
Currants (optional)
1 tbsp
Ghee or oil
2 tbsp
Ghatta pieces
½ cup
Jeers and mustard seeds
1tbsp

For ghattas:


Gram flour
½ cup
Oil
½ tbsp
Chilli powder

Salt
to taste 
Oregano seeds
¼ tsp


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 olls) and boil till done. (About ½ hour)Drain, cool and chop into round 1-1 ½ 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, cardamoms 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.