Gatte Ka Pulao is an authentic Rajasthani recipe, where gatte means dumplings uniquely made with Bengal gram flour and spices and then cooked with the combination of rice and makes a delicious and flavorful pulao recipe.

Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves: 4

Ingredients:

For making the Gattas you need:

• 1 cup bengal gram flour (besan)
• 1 tbsp ginger minced
• A pinch of ajwain
• A pinch of soda bi carbonate
• 1/2 tbsp fennel seeds
• 1-1/2 tbsp curd
• 1/2 tsp red chilli powder
• 2 green chillies thinly chopped
• 1/4 tsp turmeric powder
• Few mint leaves finely chopped
• Salt to taste
• Oil/ghee to deep fry

For making Pulao you need:

• 2 cups basmati rice
• 1 cup green peas (matar)
• 1 cup pumpkin peeled and thinly chopped
• 2 tbsp ginger-garlic paste
• 1/2 tbsp cumin seeds
• Few curry leaves
• A pinch of asafoetida
• 2 tbsp ghee
• 2 bay leaves
• 1 inch cinnamon stick
• Few peppercorns
• 2 green cardamoms (small elaichi)
• 1 black cardamom (big elaichi)
• 2-3 green chillies chopped
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1-1/2 tsp coriander powder
• 1 tbsp garam masala powder
• Salt to taste

Additional Ingredients:

• 2 tbsp brown onions
• Few mint leaves chopped
• Fresh coriander leaves chopped

How to make Rajasthani Gatte Ka Pulao:

1. Combine all the ingredients very well for making gattas.
2. Gradually add water and form a smooth dough.
3. Divide the dough into small equal size balls, flatten with your hand palms and give an oval or cylindrical shape.
4. Heat 4 cups of water until starts boiling.
5. Turn the gas off and dip the gattas into boiling water.
6. Keep for about 10-12 minutes.
7. Allow the gattas to cool completely and then cut into small pieces.
8. Wash the rice in normal running water and soak them for about an hour.
9. Heat up the ghee or oil in a big deep shaped pan.
10. Add curry leaves and cumin seeds.
11. Also add bay leaves, cinnamon, peppercorns and cardamoms.
12. Saute for few seconds over moderate heat.
13. Add green chillies and ginger-garlic paste.
14. Saute for few more seconds and add soaked rice, asafoetida, salt and spices.
15. Also add 4 cups of water.
16. When the rice are half-cooked then add gattas along with chopped pumpkin and green peas.
17. Cover the pan and simmer the flame for 2 minutes and garnish the pulao with additional ingredients.
18. Stir fry for 5-6 more minutes and serve hot.