Rajasthani Gatte Ka Pulao
Gatte Ka Pulao — With golden brown besan ke gatte and crisp veggies, this is a comforting rice that is enjoyed on special occasions in Rajasthan! Drawing from it’s royal roots, the depth of flavors will convince you that this pulao is truly fit for a king!
Ingredients
Gatte:
- 1 1/2 cup besan (gram or chickpea flour)
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp kasoori methi
- 1/2 tsp garam masala
- 1/2 tsp salt , according to taste
- 1/2 tsp fennel seeds (saunf) , coarsely crushed
- 1/4 tsp cumin seeds , coarsely crushed
- 1/4 tsp coriander seeds , coarsely crushed
- 1/2 tsp green chili - ginger paste
- 3 tbsp oil
- 1 tbsp yogurt
- 1/4 cup water , as needed
- oil , for shallow frying
Pulao:
- 2 tbsp ghee
- 1 bay leaves
- 1 inch cinnamon sticks
- 1 black cardamom
- 3 green cardamoms
- 4 cloves
- 1 dried red chilies
- 1 mace (javitri)
- 1/2 tsp cumin seeds
- 1 tsp green chili - ginger paste
- 1 1/2 cup rice , soaked and drained
- 3 cups water
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp salt , to taste
- 1/4 cup peas , boiled or frozen
- 1/4 cup carrots , boiled or frozen
- 1/4 tsp garam masala
- 2 tsp lemon juice
- 2 tbsp cilantro , finely chopped
Instructions
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Combine besan, all the spices, green chili-ginger paste, flour, and oil. Mix evenly and rub them with your hand until the dough forms clumps when you press it together. Now, with the help of yogurt, start making a medium-firm dough and use water as required. If the dough is too soft then the gattas will break during boiling.
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Divide the dough into small round balls. Then roll them into a cylindrical shape using your fingers.
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Now, boil water in a medium sized pan, gently add in the gatta and cook them for 10-15 minutes. Make sure that you don't overcrowd the gattas in the pan. When the gattas are ready, they will automatically float to the top and you will see bubbles on them. Gently remove them and drain excess water using a strainer.
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Let the gattas cool down for 10 minutes and then cut them into even bite sized pieces, approx. 1/2 inch thick.
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Heat oil in a medium sized pan and shallow fry the gattas on medium to high flame for 5 minutes until they turn golden brown. Don't over fry them otherwise they wil become hard and dry. Remove them in a separate bowl and keep them aside.
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In a pan, heat ghee and add in all the whole spices, cumin seeds, green chili-ginger paste and saute for a minute on medium to high flame.
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Then add in your soaked and drained rice, water, red chili powder, turmeric powder and salt. Then cover and cook on low to medium flame for 7-8 minutes till your rice is 60% cooked.
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Then gently mix in your shallow fried gattas, boiled peas and boiled carrots. Fold them in gently otherwise the rice grains will break.
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Cover and cook for another 5-7 minutes until the rice is done.
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Mix in garam masala, lemon juice and cilantro. Fluff it very gently taking care not to break the rice grains. Your Gatte Ka Pulao is ready. Enjoy it with some kadhi or shrikhand, or even serve as is for a special meal!