ROYAL RAJASTHANI GATTA PULAO

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

 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.

Ingredients

FOR GATTA

       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

INGREDIENTS FOR PULAV

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

FOR GARNISHING

Fried cashews                                                           - 2 tbsps

Fried raisins                                                              - 2 tbsps

     

METHOD

FOR GATTAS

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.

FOR PULAV

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.

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