Gatte Ka Pulao
Gatte Ka Pulao, A spicy rice preparation made with steamed and fried besan/chickpea flour dumpling with aromatic Indian spices. Famous Rajasthani Gatte Ka Pulao Recipe.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
For making Gatte
- 1 Cup Besan/Chickpea Flour
- 2-3 tbsp Yogurt/Curd
- 1 tbsp Cream
- 1/2 tsp Turmeric
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Caraway Seeds/Ajwain
- 1/2 tsp Coriander Powder
- 1 tsp Salt
- 1/4 tsp Baking Soda
For Gatte Pulao
- 2 Cups Basamati Rice
- 1 tsp Cumin Seeds/Jeera
- 2-3 Green Cardamons
- 1-2 Black Cardamoms
- 4-5 Peppercorns
- 4-5 Cloves
- 1 Bay Leaf
- 1 Cinnamon
- 1/2 tsp Asafoetida/Hing
- 1/2 tsp Turmeric Powder
- 1-2 tsp Coriander Powder
- 1-2 tsp Garam Masala Powder
- 1/2 tsp Red Chilli Powder
- 1" Ginger Piece
- 1-2 Green Chillies(optional)
- 1-2 tbsp Desi ghee/Oil
- Salt to taste
- 1/2 Cup Peas/Green Choliya(Chana) optional
- 1 Potato(medium) optional)
- 10-12 Cashew Nuts optional
- 10-12 Raisins optional
- Oil to shallow fry Gatte
Wash and soak rice for 30 mins -1 hr.
Make all the ingredients under Gatte section, and knead to a soft dough. Add more yogurt if required. Do not any water to knead the dough.
Lightly oil the palms and roll out the dough in the form of cylinders as shown in the pic below.
Boil 4-5 cups of water in a pan, when the water comes to roaring boil, add gatte to it. Boil for 10-15 minutes in it.
Let it cool and cut into 1/2" pieces.
In a pan take oil, when the oil is hot enough, fry gatte till light brown, take out and keep aside.
To make Pulao
Wash and soak rice for 30 mins -1 hr. Coarsely crush ginger and chillies to a rough paste.
Heat oil and add cumin seeds, asafoetida and whole garam masala to it..
Add peas and fried gatte to it. You can also add cashew nuts and raisins, potatoes.
Add the powdered masala(coriander powder, red chilli powder, turmeric powder and garam masala).
Add rice and salt and mix.
Add water just enough to soak rice. Cook for 1-2 whistle, take off the flame and keep aside. Open once the pressure goes off.
Fluff lightly with fork or spoon. Garnish with finely chopped fresh coriander leaves and serve hot with chutneys or raita.
To cook in Instant Pot
Prepare and fry gatte as per the gatte recipe.
Switch on the saute mode. Follow the steps of making Pulao till adding rice and water.
Cancel the saute mode, switch on the pressure cook mode , set the timer to 5 mins. Once the timer goes off, release the pressure with QPR (quick Pressure Release), check for the doneness of rice and fluff with fork or spoon and serve hot.
Add potatoes an peas as per choice. You can leave it if you want and make Pulao with gatte only.
Adjust (Green chillies and red chilli powder) spice level as per your taste.
You can make pulao in an open pan, for that add 3-4 cups of water to cook rice and cook till the rice is soft and water dries up.
Desi ghee enhances the flavour of rice. Use any vegetable oil if you want to avoid it.
Pulao also goes well with any curd based curry like kadhi or papad ki subzi.