Gatte ki Biryani


Fusion Recipes

INGREDIENTS

  • Besan - 1 cup
  • Salt - to taste
  • Fennel seeds - ½ tsp
  • For Rice:
  • Basmati Rice - 1½cups,
  • soaked in cold water for 30 minutes
  • Everest Shahi Biryani Masala – 1tsp
  • Cinnamon stick– ½ inch
  • Bay Leaves - 2 Nos.
  • Cloves - 3 Nos.
  • Salt - to taste
  • For the Curry/ Masala:
  • Onion - 1 large, thinly sliced
  • Ginger + garlic paste - 1tsp
  • Tomato - 1 large, chopped
  • Mint + Coriander leaves
  • ½ cup lightly packed
  • Yoghurt - ¾ cup, well beaten
  • Everest Turmeric Powder - ¼tsp
  • Everest Red Chilli Powder - 1tsp
  • Everest Coriander Powder- 1tsp
  • Salt - to taste

BEST MADE WITH


PREPARATIONS

  • Gatte: Mix besan, fennel seeds and salt, add water to make a stiff dough. Divide into long logs and add them to boiling water, cook for 15 minutes. Cut the gatte into bite size pieces. Keep aside.
  • Rice: Cook rice with Everest Shahi Biryani Masala in 1½ cups of water and salt for 7 – 8 minutes till all water evaporates. Keep aside.
  • Curry: Heat oil and add onions, ginger garlic paste, chopped tomato and cook until it turns mushy. Add yoghurt along with Everest Turmeric Powder, Everest Red Chilli Powder, Everest Shahi Biryani Masala and salt. Stir well.
  • Mix well and then add Gatte and, chopped mint and coriander, ½ cup of water. Simmer for 7 minutes.
  • Assembly: In a heavy bottomed pan add a layer of masala, next add 1/3 of the rice. Similarly keep layering the rice and masala in 3 parts. Cook for 15 minutes.
  • Sprinkle the chopped mint and coriander. Remove and serve hot.

CONTACT

Krushal Commercial Complex,
G. M. Road, Amar Mahal,
Chembur (West), Mumbai - 400 089.
Tel : + 91 22 40997700.