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Rajasthani Gatta Pulao

Rajasthani Gatta Pulao

Rajasthani Gatta Pulao is a flavourful and delicious rice dish made on special occasions using gatta (gram flour/chickpea flour dumplings)
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: Chickpea, Rice
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Author: Renu Agrawal-Dongre


  • 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


  • 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.


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