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Ghatta Rice

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup rice basmati

  3. 1/4 cup boiled peas

  4. 2 bay leaves

  5. 3 cloves -- (3 to 4)

  6. 1 1 inch stick cinnamon

  7. 2 cardamons

  8. 1 stalk curry leaves

  9. 1 teaspoon red chilli powder

  10. 1/2 teaspoon garam masala

  11. 1/2 teaspoon dhania powder

  12. 1/4 teaspoon turmeric

  13. 1 lemon -- juice of

  14. 1 tablespoon cashews

  15. 1 tablespoon currants --

  16. 2 tablespoons ghee -- (or oil)

  17. 1/2 cup ghatta pieces

  18. 1 tablespoon jeera and mustard seeds

  19. **FOR GHATTAS**

  20. 1/2 cup -- ¥

  21. 1 gram flour

  22. 1/2 tablespoon oil

  23. Chilli powder

  24. salt to taste

  25. 1/4 teaspoon oregano seeds

Instructions Jump to Ingredients ↑

  1. Method for ghattas:

  2. Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tablespoon water.

  3. Make a hard dough. Break off a piece and roll into shape and size of a finger.

  4. Put plenty of water to boil. Submerge ghattas (the rolls) and boil till done. (About 1/2 hour)

  5. Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside.

  6. Method for Rice:

  7. Boil rice in plenty of water. Each grain should be separate.

  8. Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamons and curry leaves.

  9. Add ghattas and peas.

  10. Add masalas, lemon juice and salt.

  11. Stir fry till ghee separates. Add to the rice.

  12. Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker.

  13. Garnish with coriander.

  14. Serve hot with curds.

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