Loading...
A fragrant Rajasthani rice dish where savory chickpea flour dumplings are cooked with long-grain basmati rice and aromatic spices. It's a wholesome one-pot meal, perfect for a special lunch or dinner.
For 4 servings
Prepare Gatte Dough & Rice
Boil & Slice Gatte
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A fragrant Rajasthani rice dish where savory chickpea flour dumplings are cooked with long-grain basmati rice and aromatic spices. It's a wholesome one-pot meal, perfect for a special lunch or dinner.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 485.5 calories per serving with 11.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shallow Fry Gatte
Sauté Aromatics (Tadka)
Cook the Masala
Assemble & Cook Pulao
Rest, Garnish & Serve
Make it a Vegetable Gatte Pulao by adding 1 cup of mixed vegetables like peas, carrots, and beans along with the onions.
To cook faster, assemble the pulao in a pressure cooker. After adding the rice, gatte, and water, lock the lid and cook on high heat for 2 whistles. Let the pressure release naturally.
For a softer, melt-in-the-mouth texture, you can skip the shallow frying step and add the boiled gatte directly to the pulao.
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from besan and whole spices aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The complex carbohydrates from basmati rice provide a steady release of energy, keeping you active and energized for longer periods.
Spices like carom seeds (ajwain) and asafoetida (hing) are traditionally known for their digestive properties, helping to prevent bloating and indigestion.
One serving of Gatte ka Pulao contains approximately 550-600 calories, depending on the amount of ghee and oil used. It is a substantial and filling main course.
Yes, it can be a healthy meal. It's rich in protein and fiber from the besan (chickpea flour). To make it healthier, you can reduce the amount of ghee/oil and add more vegetables.
This recipe is naturally gluten-free as both besan and rice do not contain gluten. However, ensure your asafoetida (hing) is pure and not compounded with wheat flour, which is a common practice.
Hard gatte are usually the result of a very dry dough or over-kneading. The dough should be firm but pliable. Adding a pinch of baking soda to the gatte dough can also help in making them softer.
Absolutely! You can boil, slice, and even fry the gatte a day in advance. Store them in an airtight container in the refrigerator. This makes the final pulao preparation much quicker.
Yogurt curdles when exposed to high heat suddenly. To prevent this, always lower the heat before adding the yogurt mixture, and stir it continuously and briskly for a couple of minutes until it is well incorporated into the masala.