A fragrant Rajasthani rice pilaf featuring savory, steamed chickpea flour dumplings. This one-pot meal is spiced with whole aromatics and yogurt, creating a hearty and flavorful dish that's a true taste of Rajasthan.
Prep25 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 serving
508cal
12gprotein
79gcarbs
Ingredients
1.5 cups Basmati Rice (Rinsed and soaked for 30 minutes)
1 cup Besan (Also known as gram flour)
2 tbsp Curd (For the gatta dough)
1 tbsp Vegetable Oil (For the gatta dough)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Hing (Asafoetida)
0.75 tsp Turmeric Powder (Divided: 1/4 tsp for gatta, 1/2 tsp for pulao)
1.5 tsp Red Chili Powder (Divided: 1/2 tsp for gatta, 1 tsp for pulao)
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Aromatic, perfectly spiced Gatta Pulao with cooling, gut-friendly Boondi Raita. Pure deliciousness!
This marwari dish is perfect for dinner. With 620.8000000000001 calories and 16.66g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
Salt
(Divided: 1/2 tsp for gatta, 1.5 tsp for pulao, or to taste)
5 cups Water (For boiling gatta, reserve the water)
3 tbsp Ghee (Clarified butter)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns
1 pcs Onion (Large, thinly sliced)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 pcs Tomato (Medium, finely chopped)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Gatta Dough
Rinse the basmati rice under cool water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely.
In a mixing bowl, combine besan, 2 tbsp curd, 1 tbsp oil, ajwain, hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt.
Mix well to form a crumbly texture. Add water, 1 tablespoon at a time, and knead into a firm, non-sticky dough. Do not over-knead.
Divide the dough into 4 equal portions and roll each into a log about 1/2-inch thick.
2
Cook the Gatta
Bring 5 cups of water to a rolling boil in a wide pot. Gently place the dough logs into the boiling water.
Cook for 12-15 minutes. The gattas are ready when they float to the top and develop small bubbles on their surface.
Using a slotted spoon, remove the cooked gattas and set them aside to cool. IMPORTANT: Reserve the nutrient-rich cooking water for the pulao.
Once cooled, slice the gatta logs into 1/2-inch thick rounds.
3
Prepare the Pulao Masala
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
Add the sliced onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
Add the chopped tomatoes, 1/2 tsp turmeric powder, 1 tsp red chili powder, and coriander powder. Cook for 4-5 minutes until the tomatoes are mushy and oil begins to separate from the masala.
4
Combine and Cook the Pulao
Reduce the heat to low. Add the 1/4 cup of whisked curd and stir continuously for 1-2 minutes to prevent it from splitting.
Add the sliced gattas to the pot and gently mix to coat them with the masala. Sauté for 2 minutes.
Add the drained, soaked rice and 1.5 tsp of salt. Gently stir for a minute, being careful not to break the rice grains.
Pour in 3 cups of the reserved gatta cooking water. Stir once and bring the mixture to a boil.
Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it cook for 15-18 minutes, or until all the water is absorbed and the rice is cooked through.
5
Rest, Garnish, and Serve
Turn off the heat and let the pulao rest, covered and undisturbed, for at least 10 minutes. This step is crucial for fluffy, separate grains.
Open the lid, sprinkle garam masala and freshly chopped coriander leaves over the top.
Gently fluff the pulao with a fork. Serve hot with a side of boondi raita or plain yogurt.
4
Serving size: 1 serving
112cal
5gprotein
9gcarbs
7gfat
Ingredients
1 cup Plain Yogurt (Use full-fat and well-chilled)
0.5 cup Boondi (Plain or salted variety)
0.25 cup Water (Chilled, or as needed for consistency)
0.5 tsp Roasted Cumin Powder
0.25 tsp Kala Namak (Also known as black salt)
0.25 tsp Red Chili Powder (Optional, adjust to taste)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance the tang)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Boondi
Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2
Prepare the Spiced Yogurt
In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
Gradually whisk in the chilled water until you reach your desired consistency.
Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3
Combine and Serve
Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
Gently fold the boondi into the yogurt mixture.
Garnish with finely chopped coriander leaves. Serve immediately for the best texture.