Ghatta Rice

Recipe Ingredients

1 cup	160g / 5.6oz	Rice basmati
1/4 cup	59ml	Boiled peas
2		Bay leaves
3		-- (3 to 4)
1		Cinnamon
2		Cardamons
1		Curry leaves
1 teaspoon	5ml	Red chilli powder
1/2 teaspoon	2.5ml	Garam masala
1/2 teaspoon	2.5ml	Dhania powder
1/4 teaspoon	1.3ml	Turmeric
		Salt to taste
1		Lemon - juice of
1 tablespoon	15ml	Cashews
1 tablespoon	15ml	Currants - (optional)
2 tablespoons	30ml	Ghee - (or oil)
1/2 cup	118ml	Ghatta pieces
1 tablespoon	15ml	Jeera and mustard seeds
		For Ghattas
1/2 cup	118ml	-- ¥
1		Flour
1/2 tablespoon	7.5ml	Oil
		Chilli powder
		Salt to taste
1/4 teaspoon	1.3ml	Oregano seeds

Recipe Instructions

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 1/2 hour)

Drain, cool and chop into round 1-1 1/2 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.

Source:
Jewel In The Crown restaurant

Rating

Average rating:

2 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.