How to make Gatte Ka Pulao -
Flavourful rice dotted with fried dumplings and peas.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Gram Flour, Basmati rice (बासमती चावल)
Cuisine : Rajasthani
Course : Rice
For more recipes related to Gatte Ka Pulao checkout Gatte ka Pulao. You can also find more Rice recipes like Kaju Moti Pulao Corn rice Waghareleli (Masala) Khichdi Wadi Vegetable Pulao
Gatte Ka Pulao Recipe Card
Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Gatte Ka Pulao Recipe
Gram Flour 1 1/2 cup
Basmati rice boiled 1 1/2 cups
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Soda bicarbonate a pinch
Ginger paste 3 1/2 teaspoons
Yogurt 2 tablespoons
Fresh mint leaves chopped 7-8
Oil deep fried for deep-frying
Ghee 4 tablespoons
Sesame seeds (til) 1 teaspoon
Bay leaves 2
Cloves 5-6
Green cardamoms 3
Black cardamoms 2
Cinnamon 2 inch pieces 2
Shelled green peas boiled 1/2 cup
Roasted cumin powder 1 teaspoon
Garam masala powder 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Mix gram flour, turmeric powder, red chilli powder, salt, soda bicarbonate, cumin seeds, half teaspoon ginger, yogurt and mint leaves. Add a little water to make a stiff dough.
Step 2
Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.
Step 3
Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit.
Step 4
Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black cardamoms, cinnamon,remaining ginger paste and sauté for a minute. Add drained rice and continue to sauté.
Step 5
Heat sufficient oil in a kadai and deep fry the boiled gattas.
Step 6
Drain and add to the rice. Add salt, garam masala powder, roasted cumin powder and mix. Add three cups of water and bring to a boil. Add green peas and mix.
Step 7
Reduce heat, cover and cook till done.
Nutrition Info
Calories : 2595 Kcal
Carbohydrates : 337.7 gm
Protein : 62.1 gm
Fat : 110.7 gm
Other : Iron- 21.3mg
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