Gatte Ka Pulao

A traditional Rajasthani rice delicacy made with spiced gram flour dumplings (gattas) and aromatic basmati rice. This flavorful pulao combines the earthiness of besan gattas with the fragrance of whole spices, making it a hearty and satisfying meal.

Ingredients

For the Pulao:

• 2 cups basmati rice
• 6 tbsp ghee
• 1 tsp cumin seeds
• 3 green cardamoms
• 2 black cardamoms
• 2-inch cinnamon stick
• 2 bay leaves
• 5–6 cloves
• 1/2 tsp asafoetida (hing)
• 1 tsp red chili powder
• 2 tsp garam masala powder
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 3 tsp ginger paste
• 1 cup peas
• Salt to taste

For the Gattas:

• 1 cup Bengal gram flour (besan)
• 2 tbsp yogurt
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp chopped ginger
• 1 tbsp chopped mint leaves
• A pinch of sodium bicarbonate
• Salt to taste
• Ghee or oil, for deep-frying

Instructions

Step 1: Prepare the Gattas (Gram Flour Dumplings)

1. Make the Dough:

   • In a mixing bowl, combine besan, yogurt, red chili powder, turmeric, cumin seeds, chopped ginger, mint leaves, sodium bicarbonate, and salt.
   • Add a little water gradually and knead into a firm, smooth dough. The dough should not be sticky.

2. Shape the Gattas:

   • Divide the dough into six equal portions.
   • Roll each portion into long cylindrical logs about ½ inch thick.

3. Boil the Gattas:

   • Bring 2 cups of water to a boil in a deep pan.
   • Add the gatta rolls and cook for 10–15 minutes, until they rise to the surface and feel firm when pressed.
   • Remove and drain the boiled gattas, reserving the water if desired for later use.
   • Allow to cool slightly, then cut into 1-inch pieces.

4. Fry the Gattas (Optional but Recommended):

   • Heat ghee or oil in a frying pan.
   • Lightly fry the boiled gatta pieces until golden brown for extra flavor and a firm texture.
   • Set aside.

Step 2: Prepare the Pulao

1. Soak the Rice:

   • Wash the basmati rice thoroughly in several changes of water until it runs clear.
   • Soak for 1 hour and drain before cooking.

2. Temper the Spices:

   • Heat 6 tablespoons of ghee in a heavy-bottomed pot or deep pan.
   • Add cumin seeds, and once they splutter, add whole spices – green cardamoms, black cardamoms, cinnamon stick, bay leaves, and cloves.
   • Sauté for a minute until aromatic, then add asafoetida.

3. Add the Masalas:

   • Mix in turmeric powder, red chili powder, garam masala, coriander powder, and ginger paste.
   • Stir well and sauté the spice mixture for 2–3 minutes on low heat until fragrant and ghee separates.

4. Add Rice and Water:

   • Add the drained rice to the pan and stir gently to coat each grain with the spiced ghee.
   • Add salt and pour in 4 cups of water (use the gatta-boiled water if retained for enhanced flavor).

5. Cook the Pulao:

   • Once the water begins to boil, add the prepared gatta pieces and peas.
   • Mix gently, cover with a lid, and cook on a low flame until the rice is fully cooked and all water is absorbed.
   • Avoid stirring too much to keep the rice grains intact.

6. Fluff and Rest:

   • Once done, remove from heat and let the pulao rest for 5 minutes.
   • Gently fluff the rice with a fork to separate the grains.

Serving Suggestion:

Serve Gatte Ka Pulao hot, drizzled with a spoonful of ghee for richness. It pairs perfectly with raita, papad, or Rajasthani pickle for a complete traditional meal.

Tip:

• You can also add a few fried cashews or raisins for a festive touch.
• For a lighter version, skip frying the gattas and use them directly after boiling.