A traditional Rajasthani rice speciality combining spiced gram-flour dumplings, fragrant basmati rice, and aromatic whole spices.
Rajasthani Gatte Pulao is a hearty regional dish that brings together soft gram-flour dumplings, known as gatte, and long-grain basmati rice. The gatte are prepared with gram flour, turmeric, cumin, chilli powder, yogurt, and water, then shaped into logs and boiled before being sliced into bite-sized pieces.
The rice is cooked with ghee, golden onions, cumin, cardamom, cloves, cinnamon, and bay leaves, creating a deeply aromatic base. The prepared gatte are sautéed with the spices before the rice and stock are added. Slow cooking allows the grains to absorb the flavourful liquid, resulting in a satisfying dish finished with fried onions and fresh coriander.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
2 cups gram flour (besan)
½ tsp turmeric
1 tsp cumin
½ tsp chilli powder
2 tbsp yogurt
Salt, to taste
Water, as needed for preparing the dough
3 tbsp ghee
2 onions, chopped
1 tsp cumin, for the pulao
4 cardamom pods
4 cloves
Cinnamon
2 bay leaves
5½ cups stock
Fried onions, for garnish
Fresh coriander, for garnish
Method
Prepare the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Prepare the Gatte Dough: Combine the gram flour, turmeric, cumin, chilli powder, yogurt, salt, and enough water to form a firm dough. Shape the mixture into long logs.
Boil and Slice the Gatte: Bring a pot of water to a boil and cook the dough logs for approximately 12 minutes. Remove them, allow them to cool, and slice into bite-sized pieces.
Prepare the Spiced Base: Heat the ghee in a large pot. Add the chopped onions and fry until golden. Stir in the cumin, cardamom, cloves, cinnamon, and bay leaves, allowing the spices to release their aroma.
Combine the Gatte and Rice: Add the sliced gatte and sauté for 2 minutes. Stir in the drained rice, then pour in the stock and mix gently.
Cook and Rest: Cover the pot and cook over low heat for approximately 20 minutes, until the rice is tender and has absorbed the stock. Remove from the heat and let it rest for 10 minutes. Garnish with fried onions and fresh coriander before serving.
Serve
Serve hot with boondi raita, garlic chutney, papad, and onion salad. The cooling raita and crisp accompaniments complement the rich spices and soft gram-flour dumplings.