Gatte ka pulao for this BM got done mostly coz of my husband ! He’s a great fan of Gatte ki sabji, and I made this when I had some latte left after making that sabji for a Sunday lunch when we had a Rajasthani Lunch (and my dear BMers will know what I am preserving that Thali pic for 🙂 lol !!)
By the time you get the Gatte (gramflour dumplings) , the rice would be cooked, so its a matter of assembling it further. Ghee for this pulao gives a very aromatic flavour, but if you are vegan or don’t eat ghee, you can skip it.
Let’s get to the recipe then.
Gatte ka Pulao – GF Main course dish from Rajasthan
Spice level – medium. Prep time – 20 mins, cook time – 25 mins, serves – 2~3
For the pulao:
Long grained rice – 1 cup
Cashews – 1 TBSP (opt.)
Oil – 2 tsp
Onions – 1 large (sliced thin) – optional – I didnt add
Ghee – 2 TBSP
Whole spices – 1/2 cinnamon, 2 cloves, 2 bayleaf, 2 cardamoms, 1 black elaichi + star Anise
Salt – to taste
Turmeric- 1/2 tsp
Garam masala – 1/2 tsp
Degi Mirch – 1 tsp (or to taste)
For the Gatte:
Gramflour / besan – 1 cup
Oil – 2 TBSP
Rice flour – 1 TBSP
Turmeric – 1 tsp
Crushed spices (all 1/2 tsp each) – ajwain, coriander seeds, jeera
Kasuri methi – 1 TBSP
Salt – to taste
water to mix the dough
Oil – to fry – 4 to 5 TBSP + 2 tsp
To make the Gatte:
In a large bowl, add the flours, salt, spices and start sprinkling water little by little till you get a sticky dough. Apply oil on your hands and make a smooth semi soft dough. Roll them into 4~5 inch cylinders and steam them for 10-12 mins or till they turn opaque. Cool them thoroughly and cut them into 1/2 inch thick discs. Heat oil in a pan, and fry the gate in batches on medium flame (in batches) till they turn golden brown. Drain on absorbent paper and keep aside
TO make the pulao:
While you are making the gate, Wash and soak the rice. Rinse throughly and drain.
In a pressure cooker / open pan, add ghee, whole spices. Saute onions if using, add rice and saute for 2-3 mins on low flame so that the rice gets really aromatic.
Add the other spices- turmeric, garam masala, deGi mirch and saute further. Add salt, required water and cook rice till 70% done. Fluff up the rice once done and keep aside.
In another thick pan, add oil , the cooked rice and gatte, sprinkle little water, cover and cook for 6~7 mins till fully done but not mushy. garnish with coriander leaves and serve with any gravy or just boondi raita.