Posted in main-course, Others

Rajasthani Gatta Pulao Recipe

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Spicy pulao preparation in which boiled rice and steamed gram flour dumplings (besan ke gatte) are cooked together with a mixture of pan-fried onion, ginger-garlic paste, yogurt, aromatic Indian spices (whole as well as powdered) and raisins. 

Rajasthani Gatta Pulao can be served with plain curd/boondi raita.

For Gatta

  • 3/4 Cup Gram Flour (Besan)
  • 1/2 Tsp Chilli Powder (Pisi Lal Mirch)
  • 3/4 Tsp Fennel Seeds (Saunf)
  • 1/4 Tsp Carom Seeds (Ajwain)
  • 1 Tbsp Yogurt (Dahi)
  • Salt as per Taste
  • 1 1/2 Tbsp Oil

For Pulao

  • 1/3 Cup Rice
  • 1 Medium Onion (Chopped)
  • 1/2 Tsp Asafoetida
  • 1 1/2 tsp Cumin Seeds
  • 3-4 Dry Red Chilles
  • 2 Bay Leaves
  • 2 Black cardamoms
  • 4 Cloves
  • 2 Cinnamon pieces (1″)
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • 1 Tsp Dry Mango Powder
  • 1 Tsp Ginger Garlic Paste
  • 3 Tbsp Yogurt
  • 25 Raisins
  • 2 Tbsp Coriander Leaves (for Garnishing)
  • 1 1/2 Tbsp Oil

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METHOD

For Gatta 

  1. Using all the ingredients, knead firm dough using a few teaspoons of water.
  2. Divide the mixture into 6 equal portions and shape each portion into 10 cms. long cylindrical roll with a width of 1-1.5cms.
  3. Steam for 8-10 minutes.
  4. Cut cylindrical rolls into small pieces and keep them aside.

For Pulao

  1. Boil rice in a pot filled with water. Once rice is cooked, drain excess water and allow  rice to completely cool down.
  2. Mix yogurt along with turmeric powder,red chilli powder and garam masala.
  3. Heat oil in a kadai and add asafoetida along with bay leaves, black cardamoms, cloves, dry red chillies, cinnamon and cumin seeds.
  4. Add onion and ginger-garlic paste. Cook for 3-4 minutes till onion turns translucent.
  5. Add yogurt mixture and cook for a few minutes.
  6. Add gatta pieces along with raisins and cook further till yogurt is thickened.
  7. Finally add rice, dry mango powder, coriander leaves and salt. Mix well and turn off the heat.
  8. Garnish with coriander leaves and serve with plain curd / boondi raita.
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