Marwari Gatta Pulao

Ingredients:

    * 100 g bengal gram flour (besan)

    * 1⁄4 tsp bicarbonate of soda

    * 3 g coriander (dhaniya) powder

    * 4 g red chilli powder

    * 2 g garam masala

    * 30 ml refined oil

    * 2 tsp yoghurt (dahi)

    * 800 ml water for boiling the gattas

    * 300 g basmati rice, washed in a number of changes of water, soaked in water to cover for 30 minutes, drained

    * 45 g ghee

    * 4 cloves (iaung)

    * 1 cinnamon (dalchini) stick, 1" piece

    * 4 green cardamoms (choti elaichi)

    * 10 g turmeric (haldi) powder

    * 10 g raisins (kishmish), fried

    * 10 cashew nuts (kaju), fried

Method:

1. For the gatta, mix the first 6 ingredients well; add the oil and rub with fingers until well incorporated. Add a little water and knead into a stiff dough, Divide the dough into three equal portions, Make each portion into a 1/2" thick x 4" -long roll.

2. Boil the gatta rolls in a large pan and on high heat, uncovered, for 10-12 minutes. Remove, drain and cool. Cut each roll into 1/2"-long pieces and deep-fry the gattas until light brown.

3. For the rice, heat the ghee in a pan; add the whole spices and saute until the cardamoms change colour Add the drained rice and stir to coat the grains with the ghee. Add turmeric powder salt, and 3 cups water Bring to the boil. Lower heat, cover and cook until the rice is half done. Add the fried gattas and continue to cook until the rice is done,

4. Garnish with raisins and cashew nuts.