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Royal Rajasthani Gatta Pulav Recipe - Gatta Pulao

Rajasthani Gatta Pulav is exclusive and flavourful rice dish made with gram flour dumplings. This is perfect for festive occasions. Step-by-step pictures.


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Royal Rajasthani Gatta Pulav Recipe - Gatta Pulao

Prep Time = 10 minutes
Cook Time = 50 minutes
Total Time = 60 minutes
Category = Main
Cuisine = Indian
Serves = 4-5
Nutrition Info = 204 calories
Serving Size = 1 plate

RECIPE INGREDIENTS

» For Besan Gatta:

» For Pulav/Pulao:

» For Serving:


RECIPE INSTRUCTIONS

» Making Gattas:

  1. Take a large mixing bowl.
  2. Add besan, asafetida, turmeric powder, red chili powder, salt, cumin seeds, ginger-garlic paste, yogurt, oil, Kasuri methi and knead into a stiff dough. Also add baking soda, if using.
  3. Use 2 tbsp of water if needed.
  4. Divide the dough into 4-6 equal portions and shape each portion into 10 inches long thin cylindrical roll.
  5. Boil enough water in a pan. Add rolls to the boiling water and boil for 10 to 15 minutes.
  6. Remove from heat.
  7. Take out the rolls from the water and keep the water aside for the curry base.
  8. Cut each cylinder into 10-12 pieces, and keep aside.
  9. Gattas are ready. (You can watch gatta recipe video here)

» Making Gatta Pulav/Pulao:

  1. Heat 1 tbsp oil in a deep non-stick pan. Add onions and saute till they turn golden brown. Drain on an absorbent paper and keep aside.
  2. Heat 2 tbsp oil in the same pan. Add cumin seeds and let them splutter for a few seconds.
  3. Now add green cardamom pods, black cardamoms, cloves, cinnamon sticks, red chiles, green chiles, bay leaf and sauté on a medium heat for 30 seconds.
  4. Add cooked gattas and saute them for about 3-4 minutes.
  5. Add the cooked rice, fried onions, chilli powder, turmeric powder, garam masala and salt, and mix well.
  6. Cook on a medium heat for 3-4 minutes. Stirring occasionally. Once done, remove from heat.
  7. Garnish with raisins, peanuts, and carrots. Serve gatta pualv hot with plain yogurt or chilled raita.

RECIPE NOTES

  1. No notes for this recipe.

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