Gatte ka Pulao

Name: Gatte ka Pulao
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1.5 cup basmati rice (washed and soaked for 20 minutes); 3 cup water (for cooking rice); 1 cup besan (for gatte dough); 0.5 cup yogurt (whisked; divided); 2 tbsp ghee; 0.5 tsp ajwain; 0.5 tsp red chili powder (divided); 1 pinch turmeric powder (divided); 1 tsp coriander powder (divided); 1 pinch garam masala (for gatte dough); 0.5 tsp salt (divided); 1 tsp oil (for greasing hands); 1 pcs bay leaf; 1 tsp cumin seeds; 3 pcs cloves; 2 pcs green cardamom (lightly crushed); 1 inch cinnamon; 1 pcs onion (medium, thinly sliced); 1 inch ginger (grated); 2 pcs green chili (slit); 2 tbsp mint (chopped); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(78)

TASTE SCORE

8/10

Fragrant basmati rice layered with soft gram flour dumplings, whole spices, and a light yogurt masala. This Rajasthani pulao is comforting, gently spiced, and perfect as part of a festive or everyday meal.

PREP

25m

COOK

35m

SERVES

1 KATORI

455 cal

SERVINGS

METHOD · 13 STEPS

prep · ~20 min
Soak the rice and get the ingredients ready.
Wash the basmati rice well and soak it in water for 20 minutes. Drain before cooking, and keep the spices, yogurt, onion, ginger, green chili, mint, and coriander leaves ready.
mix · ~7 min
Make the gatte dough.
1.Add besan, ajwain, half of the red chili powder, half of the coriander powder, a pinch of turmeric powder, garam masala, 2 tbsp of the whisked yogurt, 1 tbsp ghee, and half of the salt to a bowl.
2.Mix everything with your fingers until the flour looks evenly seasoned.
3.Add a little water only if needed and knead to a firm but smooth dough.
4.Grease your palms with oil and divide the dough into 3 equal portions.
TIPKeep the dough firm so the gatte hold their shape while boiling.
prep · ~3 min
Shape the gatte logs.
Roll each dough portion into a smooth log about finger-thick and even in width so they cook at the same rate.
boil · ~10 min
Boil the gatte.
1.Bring 4 cups water to a rolling boil in a pot.
2.Slip in the gatte logs gently and cook until they float and firm up, 8 to 10 minutes.
3.Lift them out and let them cool slightly.
4.Reserve 0.5 cup of the cooking water and discard the rest.
TIPDo not boil too hard after adding the logs or they may break.
prep · ~3 min
Slice the gatte.
Cut the boiled logs into small round pieces once they are cool enough to handle.
saute · ~8 min
Cook the masala base.
1.Heat the remaining 1 tbsp ghee in a heavy pan over medium heat.
2.Add bay leaf, cumin seeds, cloves, green cardamom, and cinnamon and cook until fragrant, about 30 seconds.
3.Add sliced onion and cook until light golden, 5 to 6 minutes.
4.Add ginger and green chili and sauté for 1 minute.
TIPCook the onion to light golden, not dark brown, so the pulao stays delicate.
mix · ~3 min
Add yogurt and spice the masala.
Lower the heat and stir in the remaining yogurt, the rest of the red chili powder, the rest of the coriander powder, the remaining pinch of turmeric powder, and the remaining salt. Cook gently for 2 to 3 minutes, stirring, until the masala looks smooth.
TIPKeep the heat low while adding yogurt so it does not split.
saute · ~2 min
Coat the gatte in the masala.
Add the sliced gatte and toss gently for 2 minutes so they pick up the yogurt masala without breaking.
boil · ~5 min
Add rice and cooking liquid.
Add the drained basmati rice, reserved gatte water, and 3 cups water. Mix gently once, then bring everything to a boil.
steam · ~15 min
Cover and cook the pulao.
When the liquid drops just below the surface of the rice, cover the pan tightly and cook on very low heat for 12 to 15 minutes until the rice is tender and the grains are separate.
TIPUse the lowest heat and avoid stirring during this stage so the rice stays fluffy.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao sit covered for 10 minutes.
garnish · ~1 min
Finish with mint and coriander leaves.
Fluff the pulao gently with a fork and sprinkle mint and coriander leaves over the top.
serve
Serve the gatte ka pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If the gatte dough feels sticky, dust in a little besan rather than extra water so the slices stay firm after boiling.
2
Slice the boiled gatte only after they cool slightly; hot logs can crumble and give uneven rounds.
3
Whisk the yogurt until completely smooth before adding it to the pan to reduce the chance of curdling.
4
Use the reserved gatte water in the pulao; it carries besan and spice flavor that makes the rice taste fuller.
5
Once the rice goes in, stir only once gently, or the gatte can break and the basmati grains may turn mushy.
6
Resting the pulao for 10 minutes is important; it lets the rice finish steaming and makes fluffing much easier.
7
Leftovers reheat best with a splash of hot water, covered on low heat, so the rice softens without drying out.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the ghee slightly and use a heavy pan with a tight lid; you still get aromatic pulao with a lighter finish.

jain

Jain

Skip onion and ginger, then lean on cumin, whole spices, yogurt, mint, and coriander for a simpler but still fragrant version.

spicier

Spicier

Add an extra green chili or a little more red chili powder if you want the mild yogurt masala to have more heat.

vegetable loaded

Vegetable-loaded

Add peas or small diced carrots to the masala before the rice for more color and a fuller one-pot meal.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein from Besan and Yogurt

The gram flour gatte and yogurt add satisfying protein, making this pulao more filling than plain rice dishes.

✓

Digestive Spices

Ajwain, cumin, ginger, and whole spices bring traditional flavor while also making this rich rice dish feel more balanced.

✓

Herb-Fresh Finish

Mint and coriander add freshness and plant compounds that brighten the pulao without needing heavy richness.

QUESTIONS?

Frequently asked questions

The dough was likely too soft or the boil too aggressive. Keep the dough firm, boil gently after adding the logs, and toss the sliced gatte carefully in the masala.