Rajasthani Gatta Pulao Recipe/Ram Khichadi
Rajasthani Gatta Pulao – Sharing one more recipe from Rajasthani cuisine. Rajasthani cuisine has its own unique way of cooking with very simple and basic ingredients. Gattas are small boiled/steamed dumplings, made with Besan as a key ingredient. This recipe is savory rice preparation without using much of green vegetable. Instead we will be adding ‘Besan Gattas’, dry fruits and spices for this recipe. Gattas can be used to make pulao, curry and snack dishes too. Give this recipe try and enjoy!!!
- 1½ cup Besan/Gram flour
- ½ Tsp. Chili powder
- ¼ Tsp. Turmeric powder
- ¼ Tsp. Garam masala
- 1 pinch Hing/Asafetida
- 1 Tbsp. Fenugreek leaves
- ¼ Tsp. Ajwain/Carom seeds
- Salt to taste
- 2 Tbsp. Ghee/oil
- 4 Tbsp. Curd
- Water (If required for kneading)
- 3 Tbsp. Oil
- 3 Tbsp. Ghee/clarified butter
- 2 Tsp. Cumin seeds/Jeera
- 2 pc Bay leaves
- 4-5 pc Cloves
- 6-8 Black pepper corn
- 4 pc Green cardamom
- 2 pc Black cardamom (see notes)
- 2 inch Cinnamon stick
- 2 pc Anise star
- 2 cups Basmati rice (uncooked)
- 1 pinch Hing/asafetida
- ¼ cup Cashew
- ¼ cup Raisin
- 1 large/1 cup Onion (chopped)
- 2-4 pc Green chili (slit lengthwise)
- 1 cup Pea (boiled)
- ¼ Tsp. Turmeric powder
- ½ Tsp. Garam masala
- 1 Tsp. Kashmiri red chili powder
- ½ Tsp. Roasted cumin powder
- ¼ cup Fresh coriander leaves (finely chopped)
Combine all the dry ingredients in a deep bowl, crush fenugreek leaves and carom seeds between palm and add. Give it a mix and add ghee.
Next rub ghee and all the dry ingredients between hands to make crumb like texture.Next add in curd and knead semi-soft dough adding water as required.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes. Meanwhile boil plenty of water in a big deep pan.
After 15 minutes divide the dough in lemon size ball and shape them like log/cylinder shape.
Add gattas log in boiling water one by one and let them boil for 10-15 minutes or until gattas rises above.
Check with knife if gattas are cooked. Drain and cut each cylinder into round pieces once cool enough to handle and keep aside. Gattas are ready.
For pulao first pick and wish rice. Cook rice in plenty of water until almost done. Don’t overcook. Drain and keep aside.
Boil green peas, drain and keep aside.
Chop onion and slit green chilies lengthwise.
Next heat 2-3 Tbsp oil in a pan, add diced gattas and pan fry until light golden brown from all the sides. You can deep fry them too. Drain and keep aside.
Next in same pan heat 3 Tbsp of ghee, add all the ingredients from the temper list and sauté for 30 seconds on medium flame.
Next add in cashews and raisin sauté until cashew turn light golden brown. Keep flame on low medium.
Now add in Asafetida/hing and give it a mix. Next add in chopped onion and green chilies, sauté, until onion turn light brown.
Add boiled peas and season with salt, turmeric powder, garam masala, kashmiri red chili powder, roasted cumin powder and mix well.
Add pan fried gattas and mix well.
Finally add in cooked rice and half of the chopped coriander and mix gently. Sauté until rice is coated well with gatta mixture. Adjust seasoning and spices as for your taste. Switch of the flame.
Garnish with coriander and serve hot.
- Gatta: While making gattas always have extra besan on your side in case dough become very soft or sticky. Always add water spoon by spoon as Besan does not absorb more water.
- Rice: For best result always use long grain rice/Basmati rice. Always cook rice until almost done and set aside to cool down completely before using them for pulao. Dont over cook rice. Long grain/Basmati rice broke very easily while mixing.
- Ghee Vs Oil: Using of ghee vs oil is absolutely personal choice but ghee add more flavor to the recipe. Same with making Gatta dough.
- For Jain Version: Skip using onions to make Jain Gatta Pulao.
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