Ingredients vegetarian 4 servings

For Rice

• 2 cup Basmati Rice
• 6 tblsp Ghee
• 1 tsp Cumin Seeds
• 3 Green Cardamoms
• 2 Black Cardamoms
• 2 inch Cinnamon
• 2 Bay Leaves
• 5 - 6 Cloves
• 1/2 tsp Asafoetida
• 1 tsp Red Chilli Powder
• 2 tsp Garam Masala Powder
• 2 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 3 tsp Ginger Paste
• 1 cup Peas
• Salt to taste

For Gattas

• salt to taste
• 1/2 tsp red chilli powder
• 1/2 tsp cumin seeds
• 1 cup bengal gram flour (besan)
• 2 tblsp yogurt
• ghee/oil to deep fry
• 1 tblsp mint leaves chopped
• a pinch soda bi carbonate
• 1/2 tsp turmeric powder
• 1/2 tsp ginger chopped

Directions

1. Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
2. Divide into six equal parts and roll into cylindrical shape.
3. Stir fry in two cup of boiling water for ten to fifteen minutes.
4. Drain.
5. Let the gattas cool a bit.
6. Cut into 1" pieces.
7. Wash and soak rice for 1 hour.
8. Heat up ghee, mix in cumin seeds, when they crackle mix in whole garam masala, stir fry for a minute then mix in asafoetida powder.
9. Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes.
10. Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water.
11. When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done.
12. Serve hot.

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