A - Z Rice Dishes ~ R for Ram Pulao / Rajasthani Gatta Pulao / Gatte ka Pulao

Here is one more flavorful pulao option for vegetarians from Rajasthan, the land of kings. The focal point of this tasty pulao are the delicious gatte, the spicy, fried dumplings made with chickpea flour. Gatte here replace the vegetables that are commonly used in a vegetarian pulao and add a very inviting, crunchy texture to the dish. This dish is a brilliant example which shows the resourcefulness of the local people, where fresh vegetables are not available through out the year because of the arid climate. I didn't follow a particular recipe for it and the inspiration came from many online sources. I chose to leave out onion and garlic from the recipe, as some sources did making this a great option for those who avoid garlic and onion from their diet. In spite of lack of those this makes a great addition to anyone's rice repertoire since it is loaded with flavors and is real yummy for spicy food lovers.

Ingredients for gattes:
1/2 cup chickpea flour / besan
1/2 tsp. toasted and coarsely crushed coriander seeds
Salt to taste
1/4 tsp. red chili powder
2 pinches asafoetida powder
2 pinches turmeric powder
1 tsp. oil / ghee
2 to 2.5 tbsp. yogurt
Oil to fry

Ingredients for pulao:
1/2 cup Basmati rice
1 tbsp. ghee
1 tsp. cumin seeds
1 inch piece cinnamon
2 cloves
1 tbsp. each - cashews and raisins
2 tbsp. fresh or frozen peas (optional)
Salt to taste
1/ 16 tsp. Turmeric powder
1/2 tsp. garam masala or chili powder
2 tbsp. minced cilantro
 
Method:
* Wash rice in two exchanges of water and drain. Pressure cook the rice adding 1&1/2 cups water.
* Add all the dry ingredients under the list 'for gatte' in a bowl and mix. Next add oil and mix again. Add yogurt as needed in small increments and make a rollable dough. Wash and grease your palms. Divide the dough into 4 portions and shape them into logs of uniform size.
 
* Bring a wide pot of water to boil. Drop the dough logs into the water. The water quantity must be enough for the logs to be fully submerged. Cook for 10 15 minutes and drain the water. 
 
* Let the dough logs cool and then cut them into an inch pieces.
* Fry them until golden brown and keep them aside.
* Heat ghee in a pan and add cumin seeds, cinnamon, clove, raisins and cashews. When cashews turn golden brown, add peas, fried gatte, salt, garam masala and turmeric powder. Stir for few seconds and add rice.  Gently combine the rice to mix well. Garnish with chopped cilantro and serve immediately. If left to sit longer, the gatte will loose their crunchiness.

Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 

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