Gatte Ki Biryani (Write For Us Contest Entry - 105)

Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Chickpea flour made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi (khatta). Gatte ki briyani (thiyari) is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this biryani which is usually served with kadhi(khatta) or raita.

Ingredients:

For Gattas:
• Bengal Gram Flour / Besan - 1 cup
• Chili powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Carom seeds / Ajwain - Half teaspoon
• Oil - 2 tablespoons
• Salt - As per taste
For Biryani:
• Steamed Basmati Rice - One and half cups
• Peas - Half cup
• Onion - 1(chopped)
• Cardamom - 1
• Cloves - 2
• Asafoetida - One-Fourth teaspoon
• Chili powder - 1 teaspoon
• Turmeric powder - Half teaspoon
• Garam Masala - Half teaspoon
• Curd - 1 tablespoon
• Oil - 1 tablespoon
• Salt - As per taste
For Garnish:
• Chopped Corainder - Few

Preparation:

For Gattas:

Combine all the ingredients and knead to make a stiff dough adding a little water, if required.

Divide the dough into 8 equal portions and shape each portion into a cylindrical roll.

Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes. When cooked, drain the gattas and keep aside. Cut the gattas into small pieces when cool.

For Biryani:

Heat the oil in a pan and add the cardamom, cloves and asafoetida. Add onion and saute it till transparent. Add the tomatoes saute till they cooked. Add gatta, peas, chili powder, turmeric powder, garam masala, beaten curd and salt. Mix well.

Mix this mixture to cooked basmati rice.

Cover and cook them for 5 mins. Serve hot, garnished with coriander.

Serving Options:

Serve with raita, kadhi and papad.

Contributed By: Manjula Bharath