Another delicacy from Rajasthan.
Whenever I make Gatte, I make double the recipe so that I can make Gatte ka Pulao the next day. This Pulao is a crowd pleaser. It is a meal in itself like Biryani. Serve it with raita of your choice and papad.
I had made Aloo ka raita
Ingredients
Basmati Rice 1 1/2 cup
Gatte 1 recipe
Ghee 1+2 tbsp
Asaefotida a pinch
Red chili 2
Bay leaves 2
Cumin seeds 1 tsp
Black Cumin 1/2 tsp
Peppercorn 8
Cloves 6
Black cardamom 2
Red chili powder 2 tsp
Turmeric powder 1 tsp
Ginger grated 1 tbsp
Salt to taste
Lemon juice 1 tbsp
Chopped coriander 2 tbsp
Method
Wash and soak rice for 30 minutes.
Boil in salted water till almost done.
Strain and spread them on a wide plate.
Heat 1 tbsp ghee in a big pan.
Saute Gatte till they turn golden.
Remove them on a plate.
In the same pan, add remaining ghee, followed by asaefotida, cumin seeds and black cumin seeds.
Once these change color, add bay leaves and red chili.
Crush cloves, peppercorn and black cardamom in a mortar and pestle.
Add the mixture to the pan.
Roast for 30 seconds.
Add red chili powder
Stir and add 1 tbsp of water. This will impart a nice color.
Now add turmeric powder and grated ginger.
Saute for 1 minute.
Tip in gatte.
Mix well.
Add salt. Mix.
Now add rice.
Mix lightly so that grains don't break.
Taste and adjust salt.
Sprinkle 1/4 cup water.
Cover and let it cook on very low heat for 5 minutes.
Remove from heat.
Add lemon juice.
Serve it hot with a dollop of ghee, accompanied with raita, pickle and papad.
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