Ghatte Ka Pulao

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Ingredients :-

For the pulao:-

  1. Basmathi Rice – 1.5 cups
  2. Ghee – 1 tbsp.
  3. Oil – 1 tbsp.
  4. Salt – to taste
  5. Green cardamom – 2 numbers
  6. Cloves – 2 numbers
  7. Bay leaf – 1 number
  8. Fennel seeds – 1 tsp.
  9. Onion – 2 medium, thinly sliced
  10. Greenchilly – 2 numbers, slit
  11. Garlic – 4 numbers, (pasted)
  12. Ginger paste – 1 tsp.
  13. Turmeric powder – 1/2 tsp.
  14. Kashmiri chilly powder – 1 tsp.
  15. Tomato – 1 cup, chopped
  16. Cilantro – 1/4 cup, finely chopped
  17. Mint leaves – 2 tbsps, finely chopped
  18. Garam masala powder – 1/2 tsp.
  19. Ghatta – 3/4 cup
  20. Boiling water – 3 cups
  21. Fried onions – 1/2 cup

For the Ghatta:-

  1. Besan/ Chickpea flour – 1 cup
  2. Salt – 1.75 tsps.
  3. Kashmiri chilly powder – 1 tsp.
  4. Turmeric powder – 1/2 tsp.
  5. Ajwain – 1/2 tsp.
  6. Cumin powder – 1/2 tsp.
  7. Crushed coriander seeds – 1 tsp.
  8. Oil – 2 tbsps.
  9. Thick curd – 1/4 cup
  10. Baking soda – a pinch
  11. Mint leaves – 8 numbers; chopped
  12. Water – a few drops
  13. Oil for deep-frying

Mix together all the ingredients from 1-12 to make a dough. Keep aside for 5 minutes. Divide the dough into 4 portions and roll each portion into a sausage. Drop the rolls in boiling water and cover cook for 10 minutes. Remove the cooked rolls from the boiling water and cut them into 1/4″ thick slices. Deep fry the ghattas in hot oil till golden brown in colour. Drain on paper towels and use 3/4 cup of these fried ghattas for making the pulao.

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the it aside.
  2. Heat the ghee and oil in a broad non-stick pan.
  3. Add the rice and fry on medium high heat for 3-4 minutes.
  4. Keep the rice aside.
  5. To the same pan used for frying the rice, add the oil  and stir in the whole spices followed by the sliced onions and greenchilly. Cook till the onions turn golden brown in colour.
  6. Add the ginger garlic paste and cook for 7 minutes.
  7. Add the turmeric powder and kashmiri chilly powder and cook for a minute on low heat.
  8. Add the chopped tomatoes and cook till they turn completely mushy. Add the cilantro, mint and mix.
  9. Stir in the rice and add 3 cups of boiling water. Add salt and cover cook on medium low heat for 7 minutes. Add the fried gattas and mix. Cover and cook for 3 more minutes.
  10. Finally add the garam masala powder & the fried onions.
  11. Serve hot with raitha.
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