Beetroot Gatta Rice has been on my mind since an old friend had last shared her mom’s recipe of making authentic Gatta Rice. I have been looking forward to try it, but somehow couldn’t. Till one day another friend shared her recipe and then it had to come here.
But incase you follow my blog I love trying new stuff . Then I thought to make my Gatta rice with some beetroot colors. Oh! this not just looked beautiful but tasted great too. Gatta is very original to cuisines of Rajasthan and while Gatta curry is one such amazing recipe , so is the Gatta Rice or Gatta Pulav.
In this recipe I used simple way to fix this so as to keep the nutrition high, you can also use spinach to give nice green color to this pulav. I am a hard core beetroot lover and you can check another version here.
You can team up this pulav with normal raita too , I however enjoyed this with plain potato gravy and it tasted so good. Also making pulav is a big time saver and kind of saves lots of time 🙂
Beetroot Gatta Rice
Ingredients
- 1 cup Rice
- 1/2 cup Chick peas flour (Besan)
- 4 tbsp Curd
- 1/4 tbsp Carom Seeds
- 1/4 tsp Turmeric Powder
- 1 tsp Salt
- 1 Beetroot (Boiled)
- 1 tbsp Ginger Garlic Paste
- 1 Onion Sliced
- 1 tsp Cumin Seeds
- 4 Cloves
- 2 Green Cardamom
- 1 Bay Leaf
- 6 Peppercorns
- 1 tsp Biryani Masala
- 1 tbsp Lemon Juice
- 1 1/2 tbsp Oil
- 1 tsp Mint leaves powder or fresh leaves
Instructions
Grate the Beetroot and keep aside and cook the rice and keep it aside as well.
Meanwhile take bowl and mix besan, curd, turmeric, carom seeds and salt and knead it together. You might not need any water.
Now divide the mixture into two and make long cylindrical logs out it.
Now to make gattas out around 3 cups of water to boil in a sauce pan first and then add these logs into the water, in some 10 mins they will start floating on top of water. That is indication that its done.
Drain them and take it out and then cut them into small 1 inch pieces. You can take a small pan and add 1/2 tbsp of oil and slightly roast them and keep aside.
Now take a wok and add oil and add cumin seeds and all whole masalas like cloves, cardamom , bay leaf and then saute onions.
Next add ginger garlic paste and cook till raw smell goes. Next add grated beetroot and biryani masala and salt and mix well.
Gently add 1/2 of the gattas and mix well without letting it break.
The add plain rice and adjust seasonings, again top it up with gattas and mix well with some lemon juice and dry mint leaves powder or fresh leaves.
Cover this on slow and put off the flame after 5 min and let it all brew together.
Serve hot with gravy of choice or raita.
y eat
