If you’re looking for a Diwali recipe that doubles as a show-stopping vegetarian centerpiece, this Rajasthani Govind Gatta Layered Pulao is the perfect dish. Inspired by traditional Rajasthani festive recipes, it combines soft besan gattas with a rich mawa and dry fruit filling, simmered in a velvety yogurt gravy, and layered with fragrant basmati rice. Each bite feels celebratory, indulgent, and festive — making it a stunning layered pulao to serve during Diwali or any special occasion! ✨
WATCH HOW TO MAKE RAJASTHANI GOVIND GATTA LAYERED PULAO:
Diwali is always a time when food and family come together to create the warmest memories. Growing up in Jaipur, I remember festive tables filled with gattas in every form — soft, spiced, and comforting. For this Diwali, I wanted to take that classic and reimagine it as a centerpiece that feels both nostalgic and new.
This Rajasthani Govind Gatta Layered Pulao is my festive creation — stuffed besan gattas simmered in a velvety yogurt gravy, then layered with fragrant basmati Rice. It’s regal, indulgent, and truly captures the essence of celebration. ✨
Whether you’re serving it as the star of your Diwali dinner or adding it to a festive thali, this layered pulao is sure to bring joy to your table.
This dish is a celebration in itself — from the soft gattas with a surprise filling to the luxurious gravy and the fragrance of basmati rice, every layer brings comfort and festivity. For me, it’s a way to bring my Jaipur childhood memories to life and share them in a new, creative form with my family today.
May your Diwali be just as fragrant, warm, and full of flavor! ✨
If you like this, please try my other recipes:
- Kasundi Paneer Herbed Rice
- Layered Lemon Rice Cups
- Jodhpuri Kabuli Pulao – Rajasthani Biryani
- Awadhi Layered Biryani
This Diwali, make your celebrations extra special with a royal centerpiece — Rajasthani Govind Gatta Layered Pulao. ✨ Soft besan gattas stuffed with a rich mawa and dry fruit filling, simmered in a velvety yogurt-based gravy, and layered with fragrant rice, elevate this festive dish into something truly regal.
Perfect as a vegetarian Diwali recipe, this layered pulao beautifully blends tradition with creativity and is a dish your family and friends will remember.
- 1 1/2 cups besan (gram or chickpea flour)
- 2-3 tbsp yogurt
- 1 1/2 tbsp ghee , up to 2 tbsp, as needed
- 1/2 tsp turmeric powder
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp red chili powder
- 1/2 tsp coriander seeds , crushed
- 1/2 tsp fennel seeds (saunf) , crushed
- pinch asafoetida powder (hing)
- salt , to taste
- water , as needed to form a semi-firm dough
- 1/4 cup mawa , or grated paneer
- 1 tbsp mixed nuts , finely chopped (I used almonds, cashews, pistachios)
- 1 tbsp raisins , or figs, finely chopped
- 2 tsp cilantro , finely chopped
- pinch salt
- pinch black pepper
- 3 tbsp ghee , or oil
- 1 tsp cumin seeds
- 1 bay leaves
- 1 inch cinnamon sticks
- 2 cloves
- 1 black cardamom
- 2 tbsp ginger garlic green chili paste
- 3 medium onions , boiled and blended to a paste
- 1 medium tomatoes , pureed
- 1/2 cup peas , blanched
- 1/2 cup carrots , chopped and blanched
- 1 1/2 cups beaten yogurt
- 1 tsp turmeric powder
- 3 tsp coriander powder
- 2 tsp red chili powder
- salt , to taste
- 1 tsp garam masala
- 2 tsp kasoori methi
- 1/2 cup milk
- 1 tsp sugar
- 1 cup water , reserved from boiling gattas, use as needed
- 2 cups rice , soaked for 20 mins
- 1 tbsp ghee
- 2 bay leaves
- 1 inch cinnamon sticks
- 2 green cardamoms
- 1 black cardamom
- 3 cloves
- 1 inch mace (javitri)
- 1 star anise
- 1 tsp salt
- 6 cups water
- 8-10 strands saffron
- 1/2 tsp kewra water
- 1/4 cup milk
- beetroot , shredded
- cilantro , finely chopped
- mint leaves , torn
- fried onions (birista)
- mixed nuts
- pomegranate seeds
- dried rose petals
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Prepare rice by adding soaked rice (soak it for 20 mins) to boiling water with all the whole spices (in a spice bag), and salt. Let it cook. When rice is done, drain the water, discard all the whole spice and keep it aside. Make sure that the rice is just done and not too mushy.
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Mix together mawa or paneer, nuts, raisins/figs, salt, black pepper, and cilantro. Roll into small balls and keep aside.
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Combine besan, yogurt, ghee, all the spices, and salt. Add water gradually to make a semi-firm dough.
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Take small portions of the dough, flatten slightly, and place a ball of stuffing inside. Seal carefully and roll into smooth balls.
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Boil the stuffed gattas in salted water until cooked. Save 1 cup of the cooking water.
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Keep 3 gattas aside, to slice in half later for garnish.
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Heat ghee/oil in a pan. Add cumin seeds, bay leaf, cloves, cinnamon, black cardamom, and ginger-garlic-green chili paste.
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Add boiled onion paste and sauté until aromatic.
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Stir in tomato puree.
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Add turmeric powder, coriander powder, red chili powder, salt and sugar. Cook for a couple of minutes.
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Pour in reserved gatta water (1/4 cup or as needed) to adjust consistency. Cook covered until oil separates.
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Reduce flame and whisk in yogurt gradually, stirring continuously.
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Add garam masala and kasoori methi. Cook covered for 8-10 minutes until the oil separates.
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Gently fold in your gattas and blanched veggies (carrots and peas), add milk and let them cook covered in the gravy for 10-15 minutes. If needed, add the reserved gatta water to adjust consistency. Your gatta curry is ready.
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In a serving dish, spread 1/3 of the cooked rice. Sprinkle beets, mint, cilantro and fried onions. Spoon over the gatta gravy.
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Then add another layer of rice with all the garnishes.
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Then sprinkle 2 tsp of saffron-kewra milk and add a layer of gatta gravy.
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Add the final rice layer.
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Slice the 3 reserved gattas into halves and place them on top for a festive finish.
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Sprinkle 2 tsp of saffron-kewra milk, and all the garnishes
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Finish it off with pomegranate, mixed nuts, rose petals and ghee and your Layered Govind Gatta Pulao is ready!
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Warm up in a microwave or oven before serving.
Recipe Video
- If the stuffing for your gattas feels too dry, add 1 tsp milk to bring it together.
- Always whisk yogurt well before adding to the gravy to avoid curdling.
- Use reserved gatta water in the gravy for added flavor.
- Assemble the layering just before serving so the rice stays fluffy and aromatic.
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