Rajasthan
Gatte ka pulao
Spiced besan dumplings cooked into fragrant basmati. Rajasthan's clever answer to a meatless biryani.
60 minTime
13 gProtein each
mediumSpice
Make it your way
Grandma's wayBesan gatte, basmati, ghee.
The original507kcalsame
13 gproteinsame
6 gfibresame
60minutessame
Classic gatte ka pulao.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Mix besan, curd, ajwain, half the chilli powder, 1 tbsp ghee and salt into a firm dough. Roll into thin logs.
- 2Boil the logs in water for 12 to 15 minutes until they float. Drain, cool and slice. Lightly fry in 1 tsp ghee.
- 3Heat remaining ghee, add whole spices and cumin, fry the onion golden, add ginger, green chilli, turmeric and remaining chilli powder.
- 4Add the rice and gatte, stir gently, add 550 ml water and garam masala. Boil, cover and cook on low for 12 minutes. Rest 5 minutes and garnish.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.