Thiyari/Gatta Chawal -Rajasthan Special


Rajasthan literally,Land of Kings or Land of Kingdoms previously known as Rajaputana.Its the India's largest state by area,located on the Western side of the country.
Rajasthani cuisine is so rich,colorful and unique and uses a lot of ghee in their preparation.Due to scarcity of water they use lt of milk and buttermilk in their cooking.Foods that can be lasts for several days without reheating is preferred.Mostly Rajasthanis are vegetarians but Rajputs,the royal families enjoy meat dishes.
Today's recipe is one such unique and flavorful rice preparation,adapted from Desi Fiesta.Now off the recipe...............................

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Basic Information

Preparation Time ~ 15 minutes
Cooking Time ~ 30 minutes
Serves ~ 2

Ingredients

For the Gattas



IngredientQuantity
Gram flour/kadalamaavu1/2 cup
Red chilly powder1/2 tsp
Cumin powder1/2 tsp
Turmeric powder1/8 tsp
Garam masala powder1/4 tsp
Oil2 tsp
Carom seeds2 tsp
Salt1/2 tsp
For the thiyari


IngredientQuantity
Basmathi or sona massori rice1 cup
Green peas1/4 cup
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)1 (medium size)
Green chilly/pachamilagai
Ginger&garlic paste2 tsp
Red chilly powder/milagai podi1/2 tsp
Turmeric powder/manjal podi1/4 tsp
Coriander powder/dhaniya podi1 tsp
Cumin powder/jeerga podi1/4 tsp
Garam masala powder1/4 tsp
Coriander leaves/kothamalli1 tbs(chopped)
Salt11/2 tsp
Oil2 tbs

For the seasoning

Cloves/lavangam2-3
Cinnamon/pattai1inch piece
Cardamom/ellaki1
Bay leaves1



Method

Cook the rice in a pressure cooker or rice cooker and separate the grains.

To make the Gattas

Combine all the ingredients given for gatta together and make a stiff dough out of water.


Boil water in a pan,divide the prepared dough to two equal portions and apply some oil on the palms and roll them to a cylindrical shape.Drop it in the boiling water and cookit till a tooth pick comes out clean.Take it out and after cooling cut into 1/2 inch length and keep it aside.



To make Thiyari

Heat the pan with the oil,do the tempering with the wholegaram masala.Add the onion and green chilly,saute till transparent.
Add the ginger&garlic paste an fry it till the raw smell goes off.Once the ginger &garlic paste add in the tomato and cook it till mushy with a pinch of salt.Now add in all the spice powders,salt and the green peas,give it a mix,sprinkle a tbs of water and cook it covered.



At this stage add the gattas and mix it well,squeeze the lemon juice,sprinkle the coriander leaves and give it a mix.Add the cooked rice and mix it well till everything blends well.



Thiyari is ready.Serve it with raitha of your choice.



Enjoy..................................................











17 comments:

I want to make this dish, its in to do my list since a long, now you are tempting me to make some. Thiyari looks delicious and filling.

I love Gatte ki sabzi and this is such a nice idea! thanks for the easy to understand pics

very tempting!! such a wholesome meal...

its fabulous..different kind of one pot meal

After reading all the versions of this pulao I want to try it to. It looks wonderful!

I make a similar pulao..but have never posted it...i even add some cottage cheese to the gattas which makes them extra soft...these rice taste amazing and need no other accompaniments.

That's so nicely done Nalini, adding the gattas will surely make it more interesting.

Hearty & delicious Rajasthani pulao,

Lovely way to add the gattas in the rice. Love the one pot meal :)

Same pinch with a slight variation! Loved it!

Such a flavorful rice. Gatte has been on my to do list for sometime. May be I should try this gatte ki chawal, to start with. Delicious looking rice

interesting to see the different versions of this pulao and your step by step pics are very helpful

wow wow very very tempting thiyari there they are making me hungry nalini .. wat have you done my tummy is asking for it plz pass me the plate soon :) Thanks a lot for the mention !!

looks yummy. the gatta make it really unique..

Wow this is awesome pulao. Must make it for my lunch box soon.

We love this pulao but its not often that I make this. The platter looks very inviting Nalini...

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