Gatte Ka Pulao

A traditional Rajasthani rice dish made with spiced gram flour dumplings (gattas) cooked along with fragrant basmati rice, whole spices, and peas.

Ingredients

• 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
• 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

Method

To Prepare Gattas:

1. Mix all the gatta ingredients with a little water to make a firm dough.
2. Divide into six equal portions and roll into cylindrical shapes.
3. Boil in 2 cups of water for 10–15 minutes. Drain and let cool.
4. Cut into 1-inch pieces and set aside.

To Prepare the Pulao:

1. Wash and soak the rice for 1 hour.
2. Heat ghee in a heavy-bottomed pan. Add cumin seeds, and when they crackle, add whole spices and sauté for a minute. Add asafoetida.
3. Stir in turmeric, red chili powder, garam masala, coriander powder, and ginger paste. Fry for 2–3 minutes.
4. Add the drained rice and sauté for a minute. Add salt and 4 cups water.
5. Once the water starts boiling, add gattas and peas. Cover and cook until the rice is done and the water is absorbed.
6. Fluff gently and serve hot.

Serving Suggestion: Serve with raita, pickle, or papad for a wholesome Rajasthani meal.