Rajasthani Gatte ka Pulao

Gatte ka Pulao is a Rajasthani variety of rice pulao and was suggested by my marvari friend who is my walking partner and a gym friend . She doesn’t cook much but has a treasure of recipes . On one of our morning walks she gave me the recipe for this Gatta Pulao , which is a meal by itself . I make Gatte ki Sabzi often and making soft gattas needs a perfect recipe . The gattas should be soft and melt in the mouth kinds . I had never made a gatta Pulao , so I decided to make it right away .

The Pulao is simple , but very flavourful . The whole spices and ginger garlic lend a delicious flavour to the rice . Adding gattas only make it more interesting . Serving it with curd and some simple salad makes it a complete meal . This Rajasthani Pulao is normally served on special occasions and weddings , though we had it for our Sunday lunch .

Some other Pulao recipes which make a complete meal

Lebanese Spinach and Bean Rice

Vegetable Pulao

Jodhpuri Kabuli Pulao

Nawabi Pulao

Rajasthani Gatte ka Pulao

Gatte ka Pulao

Gattas

1 cup besan
1/4 tsp red chilly powder
1/4 tsp coriander powder
1/4 tsp garam masala
1/8 tsp carom seeds
2-3 tbsp oil
2-3 tbsp curd
Salt to taste

Rice

1 1/2 cups basmati rice
3-4 tbsp oil
1/8 tsp shahi jeera
2-3 cloves
1″ piece cinnamon
2-3 cloves
1 green cardamom
1 black cardamom
1 bay leaf
8-10 whole black peppercorns
1 large onion
2 big tomatoes
1 tbsp ginger garlic paste
2 green chilly
2tsp red chilly powder
1/2 tsp turmeric powder
1/4 tsp garam masala
Salt to taste
2 tbsp ghee

Gattas

Take the chickpea flour in a mixing bowl.
Add the dry spices and oil .
Mix well with hands .
Gradually add the curd and bind the dough to a semi hard consistency .
Cover keep aside for 15 minutes .
Heat water in a wide pan , let it come to a rolling boil .
Pinch out lemon sized balls and roll into cylinder about 1/4″ thick .
Make similar rolls / gattas from all the dough .
Drop these rolls one by one in the boiling water .
Depending on the pot size you could drop 4-5 at one go .
Make sure the rolls are submerged in the water .
Boil the rolls for nearly 15 minutes .
Remove with a slotted spoon .
Let cool .
Cut into 1/2″ pieces .
Heat oil in a pan .
Deep fry these cut gattas till golden .
Keep aside .

Rice

Wash and soak the rice for 30 minutes.
Heat 3-4 tbsp oil .
Add all Whole spices and immediately add onion.
Sauté onion till translucent .
Add ginger garlic paste .
Sauté again till pink .
Add chopped green chilly and tomatoes .
Cook till mushy .
Add all the dry spices and the salt too .
Add 3 cups water and let it come to a rolling boil . Add the rice and let it all cook till 80% done.
Add the fried gattas and mix the rice gently , trying to cover all gattas below the rice .
At this stage you can add another 1/4 cup water as these gattas will absorb the water from the rice .
Cover and cook rice till done .
Serve hot with curd, salad and papad to complete the meal .

 

Rajasthani Gatte ka Pulao

Print Recipe
Gatte ka Pulao
Gatte ka Pulao is a Rajasthani variety of rice pulao which has very flavorful rice and gattas which are steamed cakes.The pulao is a meal by itself.
Course Rice
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Course Rice
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Instructions
Gattas
  1. Take the chickpea flour in a mixing bowl.
  2. Add the dry spices and oil .
  3. Mix well with hands .
  4. Gradually add the curd and bind the dough to a semi hard consistency .
  5. Cover keep aside for 15 minutes .
  6. Heat water in a wide pan , let it come to a rolling boil .
  7. Pinch out lemon sized balls and roll into cylinder about 1/4" thick .
  8. Make similar rolls / gattas from all the dough .
  9. Drop these rolls one by one in the boiling water .
  10. Depending on the pot size you could drop 4-5 at one go .
  11. Make sure the rolls are submerged in the water .
  12. Boil the rolls for nearly 15 minutes .
  13. Remove with a slotted spoon .
  14. Let cool .
  15. Cut into 1/2" pieces .
  16. Heat oil in a pan .
  17. Deep fry these cut gattas till golden .
  18. Keep aside .
Rice
  1. Wash and soak the rice for 30 minutes.
  2. Heat 3-4 tbsp oil .
  3. Add all Whole spices and immediately add onion.
  4. Sauté onion till translucent .
  5. Add ginger garlic paste .
  6. Sauté again till pink .
  7. Add chopped green chilly and tomatoes .
  8. Cook till mushy .
  9. Add all the dry spices and the salt too .
  10. Add 3 cups water and let it come to a rolling boil . Add the rice and let it all cook till 80% done.
  11. Add the fried gattas and mix the rice gently , trying to cover all gattas below the rice .
  12. At this stage you can add another 1/4 cup water as these gattas will absorb the water from the rice .
  13. Cover and cook rice till done .
  14. Serve hot with curd, salad and papad to complete the meal .

17 thoughts on “Rajasthani Gatte ka Pulao”

  1. Gatta pulao with all those tempting pics is quite inviting. I love gatte ki sabzi, but make it rarely as sadly there is no taker in the family. Next month going to Jaipur, so will taste all these Rajasthani delicacies over there.

  2. Recently i came across the curry made with gatte & bookmarked to try it. And now you’re here with another delicious recipe with gatte. Sounds delicious, bookmarked to try!!!

  3. You are lucky in your friends 🙂 Looks so inviting. I had made this pulao for a pot luck and I remember we all liked it. Its been a long time since I made it. I shall compare the ingredients and shall try your version as well.

  4. I have made both the curry and pulao with gatte and my kiddo enjoyed them both. I never made these again though! Now you are tempting me to make this again. Maybe I will cook your version.

  5. Thank you so much for shairng this decent post and I also like Beans ki sabji ,Gajar ki sabji ,Dal-Bati and many more. It is very helpful to me because I can make itself. I like your explaining way and keep it continue…

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