Gatte ka Pulao
A fragrant Rajasthani rice dish where savory chickpea flour dumplings are cooked with long-grain basmati rice and aromatic spices. It's a wholesome one-pot meal, perfect for a special lunch or dinner.
For 4 servings
Prepare Gatte Dough & Rice
- Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
- In a mixing bowl, combine besan, carom seeds, asafoetida, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt. Mix well.
- Add 2 tbsp of curd and 1 tbsp of oil. Rub the mixture with your fingertips until it resembles coarse crumbs.
- Add 1-2 tbsp of water, a little at a time, to knead a firm and smooth dough. Do not make it soft. Grease your hands and divide the dough into 4 equal portions.
Boil & Slice Gatte
- Roll each dough portion into a cylindrical log about 1/2-inch thick.
- In a wide pot, bring 4 cups of water to a rolling boil. Carefully slide the dough logs into the boiling water.
- Cook on medium-high heat for 12-15 minutes. The gatte are cooked when they float to the top and develop small blisters on the surface.
- Using a slotted spoon, remove the gatte and place them on a plate to cool. IMPORTANT: Reserve the water they were boiled in; this flavorful stock will be used to cook the pulao.
- Once cooled, slice the gatte logs into 1/2-inch thick rounds.
Shallow Fry Gatte
- Heat 3 tbsp of oil in a pan over medium heat.
- Add the sliced gatte pieces and shallow fry for 3-4 minutes, turning occasionally, until they are light golden and slightly crisp on the edges.
- Remove the fried gatte from the pan and set them aside.
Sauté Aromatics (Tadka)
- In a heavy-bottomed pot or pressure cooker, heat the ghee over medium heat.
- Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until the spices are fragrant.
- Add the thinly sliced onions and cook for 6-8 minutes, stirring frequently, until they turn golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Cook the Masala
- Reduce the heat to low. In a small bowl, whisk the remaining 2 tbsp of curd with 0.25 tsp turmeric powder, 0.75 tsp red chili powder, and coriander powder to form a smooth paste.
- Add this yogurt-spice mixture to the pot. Stir continuously for 2-3 minutes to prevent curdling.
- Cook until the masala thickens and oil begins to separate from the mixture.
Assemble & Cook Pulao
- Add the drained basmati rice and the fried gatte to the pot. Gently stir for one minute to coat the rice and gatte with the masala.
- Pour in 3 cups of the reserved gatte water and add 1.5 tsp of salt. Stir gently.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it cook for 15-18 minutes.
- Do not open the lid during this time. After 18 minutes, turn off the heat.
Rest, Garnish & Serve
- Let the pulao rest, covered, for at least 10 minutes. This step is crucial for perfectly fluffy rice grains.
- Open the lid and gently fluff the pulao with a fork.
- Sprinkle garam masala, lemon juice, and chopped coriander leaves over the top. Mix gently.
- Serve Gatte ka Pulao hot, accompanied by a bowl of plain yogurt or your favorite raita.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead a firm, stiff dough for the gatte. A soft dough will cause them to disintegrate while boiling.
- 2Do not discard the water used for boiling gatte; it is full of flavor and essential for cooking the pulao.
- 3Always add the yogurt-spice mixture on low heat and stir continuously to prevent it from curdling.
- 4Letting the pulao rest for 10 minutes after cooking is the secret to perfectly cooked, separate grains of rice.
- 5For a richer flavor, use ghee instead of oil for the pulao base.
- 6Shallow frying the gatte gives them a wonderful texture and prevents them from becoming mushy in the pulao.
Adapt it for your goals.
Add Vegetables
Make it a Vegetable Gatte Pulao by adding 1 cup of mixed vegetables like peas, carrots, and beans along with the onions.
Pressure Cooker MethodPressure Cooker Method
To cook faster, assemble the pulao in a pressure cooker. After adding the rice, gatte, and water, lock the lid and cook on high heat for 2 whistles. Let the pressure release naturally.
Softer GatteSofter Gatte
For a softer, melt-in-the-mouth texture, you can skip the shallow frying step and add the boiled gatte directly to the pulao.
Why this is on our healthy list.
Rich in Protein
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Fiber
The high fiber content from besan and whole spices aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from basmati rice provide a steady release of energy, keeping you active and energized for longer periods.
Aids Digestion
Spices like carom seeds (ajwain) and asafoetida (hing) are traditionally known for their digestive properties, helping to prevent bloating and indigestion.
Frequently asked questions
One serving of Gatte ka Pulao contains approximately 550-600 calories, depending on the amount of ghee and oil used. It is a substantial and filling main course.