Rajasthani Gatta Pulav
Flavourful rice made with gram flour/chickpea flour dumplings.
- Category: Dinner Recipes, Lunch Recipes, Rajasthani Recipes, Rice Recipes
Ingredients
- 2 cups basmati rice, cooked
- 3 tablespoons ghee
- 1 onion, sliced
- 2 cinnamon sticks, inch long
- 2 black cardamoms
- 4 green cardamoms
- 2 bay leaves
- 2 teaspoons cumin seeds
- 2 dried red chilies
- 2 green chilies, chopped
- fresh coriander leaves chopped
- 1/4 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- salt to taste
- 2 cloves
- 1 1/2 cups chickpea flour/ besan
- 2 tablespoons oil
- pinch of asafoetida
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- salt to taste
- 1 teaspoon cumin seeds
- 2 teaspoons ginger-garlic paste
- 4 tablespoons yogurt
- 1 tablespoon kasuri methi / dried fenugreek leaves
Instructions
- Combine besan flour with oil, asafoetida, turmeric powder, red chilli powder, cumin seeds, ginger garlic paste, kasuri methi, salt and yogurt into stiff dough.
- Roll in cylinders of 1/2 inch diameter. Place the spiced flour cylinders in boiling water. Boil for 10 minutes. Drain and allow to cool. Cut into inch long pieces - Gatta.
- Heat oil. Splutter cumin seeds, cardamom, bay leaves, cinnamon stick, green and red chillies. Add onion and fry till transparent.
- Add boiled gattas. Saute for 2 minutes. Add cooked rice and powder spices. Mix well.
- Adjust taste with salt, lemon juice and sugar. Mix well.
- Serve Rajasthani Gatta Pulav with kadhi.