Gatte ka Pulao
Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan which is made from Bengal gram is used to make gattas. As vegetables are not available throughout the year, cooked gattas are added to make up for the missing vegetables and spice up this pulao. I first tasted this pulao at a friend's wedding in Jaipur. I have been wanting to cook it ever since but didn't get to cook gatte for uite some time now. So today, as we decided to have gatte ki sabzi for lunch, I immediately planned to make some extra gatte and put them aside for making this pulao. I have of course added my own twists to the original recipe. My husband who was initially skeptical of this experiment fell in love with this pulao as soon as he took a spoonful!!! So let me share this recipe here.
- For the gatte
- Besan ( Gram Flour ) - 1 cup
- Salt - As per taste
- Turmeric Powder ( Haldi ) - 1/8 tsp
- Red chilli powder ( Lal Mirch ) - 1/4 tsp
- Kasuri Methi - 1/8 tsp
- Fennel Powder ( Saunf ) - 1/4 tsp
- Asafoetida ( Hing ) - A pinch
- Baking Powder - 1/8 tsp
- Curd ( Yogurt / Dahi ) - 1 tbsp
- Oil / Ghee - 2 tbsp
- Rest of the ingredients for the pulao
- Rice - 1 cup (long grain)
- Onions - 1 big (thinly sliced)
- Tomatoes - 1 medium (Chopped after removing the pulp)
- Pav Bhaji Masala - 1 tbsp
- Green Cardamom ( Hari Elaichi ) - 1
- Cloves ( Laung ) - 2 pods
- Cinnamon ( Dalchini ) - 1 stick (1 inch)
- Cumin Seeds ( Jeera ) - 1/2 tsp
- Garam Masala Powder - 1/2 tsp
- Fennel Seeds ( Moti Saunf ) - 1/2 tsp
- Kasuri Methi - 1/4 tsp
- Oil / Ghee - 4-5 tbsp (for frying the gatte)
For the gatte:
1. In a bowl mix together all the ingredients for the gatte except curd. Now, add the curd and mix well.
2. With the help of little water knead a stiff dough just like for pooris. Make sure to add water little by little so that the dough should not get extra soft.
3. Divide the gatte into cylindrical rolls of diameter 2-3 cms.
4. Boil plenty of water in a pan and cook the gatta rolls in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside. Do not throw away the water in which the gatte are boiled since it will be used in the gravy.
5. Cut the gattas into roundels 1 cm long. Keep aside.
For the pulao:
1. Wash and soak rice for 15-20 mins.
2Boil water in a pan. Put the rice in boiling water and cook uncovered on low heat until the rice becomes firm but tender. Each grain of rice should be separate.
3. When the rice is done sieve it and let it cool completely. Do not overcook the rice and do not use hot rice for the next steps of the recipe otherwise the rice grains will break and get mushy.
4. Heat Ghee in a kadhai and fry the gatta pieces till they turn light brown. Remove and keep aside on a paper towel to remove any excess oil.
5. You can cut the fried gatta pieces into 2 halves each. I prefer to do this since this spreads the gatta pieces more uniformly across the rice.
6. Now remove the extra ghee from the kadhai, leaving only 1 tbsp full in it.
7. Add the cloves, cardamom and let them splutter. Add the cumin seeds and crackle them as well.
8. Add the thinly sliced onions and sauté till they become light brown in colour.
9. Add the chopped tomatoes and sauté for 2 minutes. Adding tomatoes adds a nice tang and colour to the rice.
10. Now add the fried gatte pieces and all the spices. Add 1 tsp ghee more and sauté for 3-4 minutes and mix well. Adding the gatte at this stage ensures that they absorb the spices and the flavour nicely.
11. Now add the cooled rice and mix well while taking care not to break the rice grains.
12. Finally add the kasuri methi and saunf powder and mix.
13. Remove from flame and serve hot with curd or raita.
You can add peas or raisins and cashews to the pulao to make it more colourful and richer.