You are here: Home > Cuisine > Indian Veg Recipes > Rajasthani Food > Rajasthani Traditional Combinations > Gatte ka Pulao, Rajasthani Gatte Ka Pulao Gatte ka Pulao, Rajasthani Gatte Ka Pulao by Tarla Dalal Post A comment Add your recipe to below listed cookbooksNon-vegetarian Low Calorie RecipesVishuChickenVeg DinnerBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriGharatla JevanLunchMarwari CookbookGeetaPayoshi KitchenKids TiffinPost DeliveryBaked_itemRecipes For DosaSheetal’s FavouriteChef's BookNehaDelicacyGujaratiLactatCooking GuideSutapas CulinaryDevika RecipesNastaRecipe CookbookAvi' S 8month RecipesJyotiRaji’s KitchenTarla DalalMmmsPriyaTrishaMazedar DishesRecipes Tarla DalalFatimaSruthiVasundharaMy Kutty RecipesAnuChhavi SarkariManinder JaiswalShrutiPost Pregnancy Indian RecipesSwethShakesRaji’s KitchenFishFavourite FoodsGeeta TawdeVandnaManiksha NagdaNorth Indian CookingJafarTara DalalIshaMamta BookTasty TipsMy Baby FoodStarterNon VegTmGiyMangala CookbookHealthy Snacks and StartersSnacksSaadgiDeeptiRecipeCoockbookWhat To Cook When U Dont Know What To CookAnjuliKhyatiBaked_itemTarla Dalal RecipesMy Quick Dinner RecipesBaby RecipesRoshi ki PasandBb Tiffin'sCook Book Vanita 1Meri RasoiChirpySakshi’s RecipeBindu DietNonfried SnacksBasicMy Baby Food RecipesHarPsychZenaTestMy Husband's CookbookTarla Dalal Cook BookOne PotShilpa’s RecipesPost Delivery!Chopping BoardRecipesSwathi SeshadriGeetuRecipesPassionate CookingTarala DalaRadhaKaashu's CookingParulJeromeHealthy OneArhamSnacksMadhuJanviPreetyParidhiAmanBaby RecipesSai RamNiyatiDietChicken RecipesRakesh KumarDinner LightBreakfastRyanNainiBaby RecipesTarla Cook BookTarla Dalal Cook BookCookingKids Tiffin RecipesSnacksBreakfast SaileePost PregnancyAPost Pregnancy RecipesBhavna's RecipeChristinaAshima'sShiDhruvikBaked and HealthyIndian Tea Time SnacksSnacks For DiaPriti’s Collection Of RecipesNaaz BeigBaby RecipesPost Delivery RecipesSunainaGarland Dalal ReceipesMy TiffinsKashvi Cook BookTarla Dalal Yummy RecipesStartersSeemaStarter / One MealJasbit RasoiReceipy BookNechi's BookNadias BookSoulfullRecipeKhana KhazanaPoohSuchi Cook BookSimiManisha RecipeSabinaAbhidhaSweet N SpicySandrineContinental Cook BookHealthy SnacksRPrisha's Tiff I N BoxesBabyFusionJuhi'sGujarati RecipiesAngelChopping BoardTarla DalaFaral FoodNflavourMarwari CookbookTasty BudsRaji’s KitchenJo RecipesJo RecipesReceipFavorite RecipesFoodyKrishnaSohit WadhwaRiturajHealthy Home MealsShilpaSimrannTarla Diet TeceipesTarla Dalal -dailyAnjali's CookbookVeg Food RecipesTarla Dalal ReceipeSavory DishesKinjalGujarati Main CourseWeekend DinnerGravy RecipesTriptiPost PregnancyNileshKids School Tiffin RecipesSweta CookbookGujrati FoodMohini Dinner CookbookSaiTiffinRZeePost Delivery RecipesMoktails RecipiesGujarati RecipesMy CookbookReceipesStartersSonam's RecipesSowmya V SubramanianMeenazStartersTarla Dalal 2Breakfast KRainbowKids RecioesPastriesDry SnacksMy RecipesDivya'$Aryoman's TiffinNehaSharanya TiffinVidhiUseful RecipesSushSushSushInstant SnacksYummy FoodKids RecipeMeri RasoiDeepak M. 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Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi . Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with kadhi or plain curds . Gatte ka Pulao, Rajasthani Gatte Ka Pulao recipe - How to make Gatte ka Pulao, Rajasthani Gatte Ka Pulao Tags Rajasthani Khichdi, PulaoRajasthani Traditional CombinationsTraditional Rice RecipesPulaosIndian PartyLunch Pulao Rice Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins Makes 4 servings Show me for servings Ingredients For The Gattas1/2 cup besan (bengal gram flour)1/2 tsp chilli powder1/2 tsp fennel seeds (saunf)1/4 tsp carom seeds (ajwain)1/2 tbsp curds (dahi)3 1/2 tsp oil salt to taste oil for deep-fryingFor The Pulao2 1/2 cups cooked long grained rice (chawal)1 tbsp oil1 cardamom (elaichi)2 cloves (laung / lavang)1/2 tsp cumin seeds (jeera)1/2 tsp mustard seeds ( rai / sarson)1/4 tsp asafoetida (hing)1/2 cup deep-fried sliced onions1 tsp chilli powder1/4 tsp turmeric powder (haldi)1/2 tsp garam masala salt to tasteTo Be Blended Into A Smooth Paste , (using 1 Tbsp Of Water)4 garlic (lehsun) cloves2 roughly chopped green chillies50 mm (2") piece ginger (adrak)1/2 cup sliced onionsFor The Garnish2 tbsp finely chopped coriander (dhania) Method For the gattasFor the gattasCombine all the ingredients for the gattas in a deep bowl and knead into a stiff dough using 2 tbsp of water.Divide the dough into 8 equal portions and shape each portion into a 200 mm. (8") long thin cylindrical roll.Cut the gattas into 10 to 12 equal pieces and keep aside.Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water for 5 to 7 minutes. Drain and keep aside.Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on an absorbent paper and keep aside.How to proceedHow to proceedHeat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.Add the prepared paste and sauté on a medium flame for 2 minutes.Add the cooked rice, deep-fried onions, deep-fried gattas, chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Serve immediately garnished with coriander. Nutrient values (Abbrv) per servingEnergy375 calProtein7.1 gCarbohydrates42.2 gFiber3.4 gFat19.7 gCholesterol0.3 mgSodium18.7 mgClick here to view calories for Gatte ka Pulao, Rajasthani Gatte Ka Pulao