Sunday, 10 January 2016


Rajastan, the land of Kings and Queens is the largest state of India. This land of kingdoms is also known as Rajputana (the land of Royals). Traditionally, some of the special Rajastani foods are royal.  Royal Rajastani Gatta Pulav is exclusive and flavourful rice made with gram flour/chickpea flour dumplings. Royal Rajastani Gatta Pulao is made on festive occasions. As some vegetables are not available throughout the year, cooked gattas are added to spice up this pulao which is usually served with plain yogurt or raita.
 I've cooked the basmati rice with coconut milk instead of water which makes it more delicious!
This is a flavourful rice preaparation from Rajastani Cuisine.Gatta pulao is also known as Ram pulao. 

Here are some pics of utensils used in Udaipur city Palace Kichen:

Image Source: Google


 Gatta is besan dumpling mildly spiced and cooked in boiling water for 10 mins, cooled, cut into cubes and lightly fried in oil. This is generally used in most Rajasthani curries or gravy dishes. Besan (gram flour)plays an important role in traditional Rajasthani cuisine.



       Gram flour (besan)                                            - 1½ cup
       Asafetida                                                                - 2 pinches
       Turmeric powder                                               -¼ tsp
       Red chilli powder                                               - ¼ tsp
       Salt                                                                            - to taste
Cumin seeds                                                         - 1 tsp
Ginger-garlic paste                                            - 2 tsp
Yogurt                                                                     - 4 tbsp
Oil                                                                            - 2 tbsp
Kasuri methi (dried fenugreek leaves)     - 1 tbsp
Water                                                                      -  if needed


Basmati rice                                                              -2 cups
Coconut milk                                                           - 4 cups
Cumin seeds                                                             - 2 tsp
Oil or ghee                                                                 - 3 tbsp
Bay leaves                                                                  - 2 nos
Cloves                                                                          - 2 nos
Ginger garlic paste                                                 - 2 tbsps
Red chilli powder                                                   - ½ tsp
Green cardamoms                                                 - 4 nos
Black cardamoms                                                  - 2 nos
Cinnamon sticks                                                    - 2 inch pieces
Onion, sliced                                                            - 2 nos (finely chopped)
Coriander powder                                                  - 1 tsp
Roasted cumin powder                                       - 1 tsp
Garam masala powder                                         -¼ tsp
Fresh coriander leaves                                         - 2 tbsps(finely chopped)
Salt                                                                                - to taste


Fried cashews                                                           - 2 tbsps
Fried raisins                                                              - 2 tbsps



Combine all the ingredients for the gattas and knead into a stiff dough.( Use 2 tbsp of water if needed.)
Divide the into six equal parts and roll into cylindrical shape.
Divide the dough into 4 equal portions and shape each portion into 10" long thin cylindrical roll.
Boil enough water in a pan. Add rolls to the boiling water and boil for 10 to 15 minutes in a medium flame.
Remove from heat. Drain and keep aside. Cut each cylinder into 10-12 two inch pieces.
Heat cooking oil in a pan and deep fry the boiled gatta pieces till they become golden colour
Gattas are ready.


Wash and soak the basmati rice for 10 minutes
Heat 2 tbsp oil in a pressure cooker.
 Add cumin seeds and let them splutter and add green cardamom pods, black cardamoms, cloves, cinnamon sticks,bay leaf and sauté on a medium flame and add the chopped onions and sauté till they turn light golden colour.
Add the soaked and drained basmati rice and fry for a minute.
Add the coconut milk , chilli powder, coriander powder, turmeric powder, garam masala, salt to the rice and cook it in a medium flame for 10 minutes.
Add the deep fried gattas to the cooked pulav and mix it gently and cook it for 3 minutes in a medium flame.
Remove from fire and garnish it with coriander leaves, fried cashews and raisins.
Our Royal Rajastani Gatta pulav is ready to serve.


1 comment:

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