Gatte Ka Pulao

After visiting the Food connoisseurs of Punjab, lets visit the Desert region of Rajasthan. It is aptly named as The land of Kings as historically there were numerous kings who ruled that region.

The Rajasthani cooking has been influenced by the lifestyle of the people and the ingredients available in the desert regions. So their food is such that can last several days without the need for heating.

This pulao is on similar lines with the Gatte being made well in advance and used in the pulao. We found the pulao to be very flavorful and spicy and threfore enjoyable. The kids had some trouble taking in so much of spice! 

While you check out the pulao I shall await your arrival in yet another North Eastern state of Sikkim.

Recipe Source - here
Ingredients - 

For The Gattes -
Besan/Chick Pea Flour 1 cup
Chilli Powder 1/2 tsp or as needed 
Salt to taste
Fennel Seeds/Saunf 1 tsp
Carom Seeds/ ajwain 1/2 tsp 
Yogurt/curds 1 tbsp 
Oil 2 Tbsp 

Oil to Deep Fry
For the Pulao -
Basmati Rice 1 1/2 cups
Fried Onions 1/2 cup  (I used the ready made ones)
Ginger-Garlic-Green Chilli Paste 2 tsp (or to taste)
Chilli powder 1/2 tsp or as needed
Turmeric 1/2 tsp 
Garam masala 1/2 tsp 
Salt to taste
Seasoning (Oil 1 Tbsp, Cardamom 1, Cloves 2, Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Asafoetida 1/4 tsp)


Gatte Ka Pulao

Method Of Preparation -
For The Gattes -
Gatte

In a mixing bowl add all the ingredients listed under 'for the gattes' and knead into a stiff dough adding as little water as needed.

Divide the dough into 8-9 portions and shape each portion into 3 inch long cylinders about 2-3 mm thick. 

In a deep stock pot, boil about 4-5 cups of water and after the water comes to a rolling boil, add the dough cylinders and cook for 10-12 minutes.

Drain the cooked gattes and allow them to cool.

Cut them into 1/2 inch pieces and deep fry them until they are brown and crispy.

Remove onto paper towels to drain excess oil and set aside.

For the Pulao -
Cook the Basmati rice in about 2 1/2 cups of water (I cooked in a rice cooker).

Spread out the cooked rice in a bowl to cool down a little.

In a sauce pan, heat oil and the rest of the seasoning. Fry for a few seconds. Saute the Ginger-Garlic-Chilli Paste for a few seconds.

Remove from fire, add turmeric, salt, garam masala and chilli powder and mix the whole thing in the cooked rice along with the fried and cooled gattas and fried onions.

Mix well and garnish with chopped coriander leaves.

Serve with Raitha for a filling meal.



Preparation Time 45 min
Serves 3-4

16 comments

  1. i make pulav and gatta kadhi but just realised that this is awesome, one pot dish, looks great as well

     
  2. Priya Suresh Says:
  3. Loving those deepfried gattas, actually i heard lot about this pulao, you made it beautifully Harini, flavourful pulao, very delicious and eye pleasing.

     
  4. very flavorful pulao Harini... looks so pleasing and wholesome!

     
  5. Colorful and flavorful. The crunchy gatte in the pulao sounds like such a nice idea.

     
  6. Srivalli Says:
  7. Harini your plate is inviting me!..your gattas are done so well...I am sure that tastes great in the pulao..

     
  8. Kalyani Says:
  9. One word - delicious ! I too mDe gatte for another dish and we all loved to much them just steamed and slightly sautéed !

     
  10. Pavani N Says:
  11. Yummy looking gatte ka pulao.

     
  12. The deep fried gatte would have given such a lovely texture to the pulao! Love the color.

     
  13. Same pinch..your version of gatte pulao sounds inviting,must be very delicious with the deep fried gattas..

     
  14. A delicious and inviting pulao. I loved the gatte and cannot wait to try this one out.

     
  15. Usha Rao Says:
  16. Pulao looks quite flavorful. I thought of making something with gatte but got lazy. Ended up making kale channe ki kadhi. You picked a classic recipe for the state.

     
  17. pulao with gatte is definitely different and definitely one I need to try

     
  18. Traditionally steamed gattas are use in preparing this pulao but the deep fried version sounds interesting dear :) very tempting and delicious gatte ka pulao :)

     
  19. Padmajha PJ Says:
  20. Pulao and raita look so good together. I made a less spicier version for another BM edition and we all loved it. Your posted has reminded me to make this again .

     
  21. gattes are the star of the day for sure. perfectly done

     
  22. Suma Gandlur Says:
  23. I tried making ghatte for kadhi following Sanjeev Kapoor's recipe and it was super flop. Have to try it again. :)
    Your pulav looks delicious.

     
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