Gatta Rice

Rice cooked with spices, gattas, peas and cashewnuts.

New Update
Main Ingredients Cooked basmati rice, Gram flour (besan)
Cuisine Rajasthani
Course Rice
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Difficult
Others Veg

Ingredients list for Gatta Rice

  • 2 1/2 cups Cooked basmati rice
  • 1/2 cup Gram flour (besan)
  • 1/2 tablespoon Oil
  • 2 teaspoons Red chilli powder
  • to taste Salt
  • 1/4 teaspoon Carom seeds (ajwain)
  • 2 tablespoons Ghee
  • 1 tablespoon Mustard seeds
  • 1 tablespoon Cumin seeds
  • 10-12 Cashewnuts
  • 2 Bay leaves
  • 3-4 Cloves
  • 1 inch stick Cinnamon
  • 2 Green cardamoms
  • 10-12 Curry leaves
  • 1/4 cup Green peas boiled
  • 1/2 teaspoon Garam masala powder
  • 1/2 teaspoon Coriander powder
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 tablespoon Lemon juice
  • Fresh coriander leaves


  1. To make the gattas mix besan, oil, one teaspoon red chilli powder, salt and ajwain with one tablespoon water to form a hard dough. Divide into equal potions
  2. Roll each portion and shape them into the size of fingers. Heta four cups of water and bring ito boil. Add the rolls and cook them till done.
  3. Remove and cut them into one and a half inch pieces. Keep aside.
  4. Heat ghee in a non-stick pan. Add mustard seeds, cumin seeds, cashewnuts, bay leaves, cloves, cinnamon stick, green cardamoms and curry leaves and saute for a minute.
  5. Add the gattas, peas, remaining red chilli powder, garam masala powder, coriander powder, turmeric powder, salt and lemon juice and saute for a minute.
  6. Add the rice and mix well. Serve hot garnished with coriander leaves.