Rajasthani Gatta Pulao

Rajasthani Gatta Pulao is a flavourful and delicious rice dish made on special occasions using gatta. Gatta are gram flour or chickpea dumplings which is completely gluten free. It is difficult at times to get fresh vegetables in this state and hence there are various recipes which uses flours or grains which can be stored for long.

Rajasthani Gatta Pulao

Gatta Sabji is a traditional dish from the state of Rajasthan. I remember my mom making this Gatta Sabji without onion and garlic in yogurt based gravy. I do make it with and without onion and also add some tomato at times.

Rajasthani Gatta Pulao

The gatta is generally made with a few spices and it is cooked in boiling water. The gatta needs to be cooked perfectly to have that soft and melt in the mouth texture. I would be sharing the recipe soon. And you know half of the gatta is gone before I add it to any dish. I can just enjoy them as is.

I do not remember making or tasting this Gatta pulao any time. But while making the list for this I did decided to make this. I was actually not going to post this, as I was not happy with the clicks. But then I love this pulao a lot specially if you are a gatta lover.So please excuse the pics for now, as they are not doing justice. I can and I will update the pics later.

So here goes the recipe:

Ingredients

  • 1 Cup Basmati Rice
  • 2 medium sized Onions chopped lengthwise
  • 3 tablespoons Oil
  • 1-2 green chilly cut in between or chopped
  • 2 small Tomatoes chopped
  • 1 teaspoon Ginger paste
  • 1 teaspoon garlic paste
  • 1 Cup Gatta (Recipe to be updated soon)
  • 1/2 tsp Asafoetida (Hing)
  • 1 Bay leaf
  • 1 green cardamom slited
  • 2 cloves
  • 4-5 black pepper
  • 1/2 inch cinnamon stick
  • 1 teaspoon ShaJeera
  • 1 tomato cut lenghtwise for garnish
  • Red chilli powder as per taste
  • 1 teaspoon Turmeric
  • 2 Cups Water
  • 1 tablespoon ghee

Instructions

  • Rinse and soak the rice for 30-45 mins.
  • In a wok or a large pan add oil.
  • Once the oil is hot, add half of the onions and fry them until golden brown.
  • In the same pan add hing, Bay leaf, green cardamom, cloves, black pepper,
  • cinnamon stick, ShaJeera.
  • Now add the onion and cook them until translucent.
  • Now add the tomatoes, ginger and garlic paste.
  • Fry them for 2-3 minutes.
  • Now add Red chilli powder, turmeric, salt to taste.
  • Cook the Masala for 2-3 minutes.
  • Now add the Rice and give everything a nice mix.
  • Add 2 Cups of water, mix, cover and bring the mix to a boil.
  • Once a boil comes reduce the stove to medium and let it cook for 5 minutes.
  • Once the rice is half cooked, add the gatta, mix and let it cook for 5 minutes.
  • Once the rice is about 90% done, reduce to stove to minimum.
  • Top it with Fried onions, and tomatoes.
  • Add the ghee, cover and cook it on slow till done.

Notes

  • One can fry the gatta and add. I have skipped the frying
  • 1 Cup =235 ml
  • 1 tablespoon =15 ml.
Rajasthani Gatta Pulao


Rice recipes on my blog:


5 from 1 vote
Rajasthani Gatta Pulao
Rajasthani Gatta Pulao
Prep Time
10 mins
Cook Time
20 mins
Total Time
50 mins
 
Rajasthani Gatta Pulao is a flavourful and delicious rice dish made on special occasions using gatta (gram flour/chickpea flour dumplings)
Course: Main Course
Cuisine: Indian
Keyword: Chickpea, Rice
Author: Renu Agrawal-Dongre
Ingredients
  • 1 Cup Basmati Rice
  • 2 medium sized Onions chopped lengthwise
  • 3 tablespoons Oil
  • 1-2 green chilly slited or chopped
  • 2 small Tomatoes chopped
  • 1 teaspoon Ginger paste
  • 1 teaspoon garlic paste
  • 1 Cup Gatta (Recipe to be updated soon)
  • 1/2 tsp Asafoetida (Hing)
  • 1 Bay leaf
  • 1 green cardamom slited
  • 2 cloves
  • 4-5 black pepper
  • 1/2 inch cinnamon stick
  • 1 teaspoon ShaJeera
  • 1 to Tomato cut lengthwise for garnish
  • Red chilli powder as per taste
  • 1 teaspoon Turmeric
  • 2 Cups Water
  • 1 tablespoon ghee
Instructions
  1. Rinse and soak the rice for 30-45 mins.
  2. In a wok or a large pan add oil.
  3. Once the oil is hot, add half of the onions and fry them until golden brown.
  4. In the same pan add hing, Bay leaf, green cardamom, cloves, black pepper,
  5. cinnamon stick, ShaJeera.
  6. Now add the onion and cook them until translucent.
  7. Now add the tomatoes, ginger and garlic paste.
  8. Fry them for 2-3 minutes.
  9. Now add Red chilli powder, turmeric, salt to taste.
  10. Cook the Masala for 2-3 minutes.
  11. Now add the Rice and give everything a nice mix.
  12. Add 2 Cups of water, mix, cover and bring the mix to a boil.
  13. Once a boil comes reduce the stove to medium and let it cook for 5 minutes.
  14. Once the rice is half cooked, add the gatta, mix and let it cook for 5 minutes.
  15. Once the rice is about 90% done, reduce to stove to minimum.
  16. Top it with Fried onions, and tomatoes.
  17. Add the ghee, cover and cook it on slow till done.
Recipe Notes
  • One can fry the Gatta and add. I have skipped the frying
  • 1 Cup =235 ml
  • 1 tablespoon =15 ml


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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Rajasthani Gatta Pulao is a flavourful and delicious rice dish made on special occasions using gatta (gram flour/chickpea flour dumplings)


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