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Gatte Ka Pulao

gatte-ka-pulao

It is advisable to use a good, flavourful variety of basmati rice as it makes for a heady combination when mixed with the gatta.

Ingredients:
Gram flour (besan) (2 cups)
Lal Mirch Red Chilli Powder (1 tsp)
Fennel seeds (saunf) (½ tsp)
Carom seeds (ajwain (½ tsp)
Curd (dahi) (½ tsp)
Oil (3 tsp)
Salt (to taste)
Basmati rice (2 cups)
Oil (1 tbsp)
Green cardamom (hari elaichi (1)
Clove (laung) (2)
Bay leaf (tejpatta) (1)
Cinnamon (dalchini) (½-inch)
Cumin seeds (jeera) (½ tsp)
Black mustard (sarson) (½ tsp)
Asafoetida (hing) (½ tsp)
Haldi Turmeric Powder (½ tsp)
Garam Masala Powder (½ tsp)
Roasted cumin (jeera) powder (½ tsp)
Salt (to taste)
Garlic (lahsun) (4 cloves)
Green chillies (hari mirch), chopped (2)
Ginger (adrak), finely chopped (2, 1-inch pieces)
Onion, sliced (½ cup)
Coriander leaves (hara dhania), finely chopped (2 tbsp)

Procedure:
step-1
In a deep-bottomed bowl, mix in the besan, the Lal Mirch Red Chilli Powder, the Haldi Turmeric Powder, salt, jeera, half-a-tsp of ginger, curd and mint leaves . Pour in a little water to make a stiff dough.

step-2
Divide the dough into equal parts and roll them into cylindrical shapes. Cut into 2-inch pieces or wider, depending on your taste.

step-3
Cook the besan pieces in boiling water for about 15 minutes, and then drain. Let the gattas cool off a bit.

step-4
Heat the oil in a kadhai, and deep-fry the gatta pieces in it till they have turned light brown in colour. Drain out the oil and keep aside.

step-5
Meanwhile, wash the rice, boil it and keep aside.

step-6
In a kadhai, heat the ghee. Toss in the tejpatta, laung, elaichi, dalchini, the remaining ginger paste and keep sautéing for about a minute.

step-7
Next, add in the drained rice and continue to sauté.

step-8
Then, add in salt, the Garam Masala Powder, roasted cumin powder and mix well.

serving tip
Finally, add 3 cups of water and bring to a boil .