Gatta pulao

Gatta pulao

  • Sep 26, 2024
  • By Team Baclinc
  • 0 Comment

Try this spicy and tasty Gatta Pulao and impress your guests with its aroma. Gatta pulao is a famous Rajasthani dish often prepared when vegetables aren’t available.

 

 

Ingredients:

For masala

  • 1 tbsp black pepper
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds

For Gatta


  • 1 cup gram flour
  • 1/2 tsp turmeric
  • 2 tbsp semi crushed spices 
  • Salt
  • Asafoetida
  • 2 tbsp ghee
  • 2-3 tbsp curd

For boiling rice


  • 2 bay leaf
  • 1 2" cinnamon stick
  • 1 star anise
  • 1 black cardamom
  • 4 green cardamoms
  • 1 tsp black peppers
  • 4 - 5 cloves

For vegetable and gatta marination


  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp kasoori methi
  • 1 tsp garam masala
  • 2 tbsp ginger garlic green chilli paste
  • 1 tsp  Bhoj Masale Biryani Masala
  • 1 tsp kashmirir chilli powder
  • Salt as per taste
  • 1 cup boiled vegetables
  • 2 cups basmati rice
  • 2 tbsp oil
  • 2 tbsp ghee
  • 1 cup thinly sliced onions
  • 1 tsp shah jeera
  • Semi crushed gatta masala

For making biryani


  • 1 tsp shahi jeera
  • 2 green long slit chillies
  • 1 tsp chopped coriander mint leaves
  • Semi cooked rice
  • Barista
  • Finely chopped mint
  • Coriander leaves
  • 2 tbsp kesar milk
  • 2 tbsp ghee

Instructions:

    1. Crush the spices: Take a mortar and pestle and crush black pepper, cumin seeds, coriander seeds and fennel seeds coarsely and keep them aside.
    2. Prepare the dough: In a bowl, add gram flour, turmeric powder, 2 tbsp semi crushed spices, salt, asafoetida, ghee and curd. Mix them together to prepare the gatta dough.
    3. Prepare gatta: Take small portions of the dough and roll them into cylindrical shape and boil them in hot water. Cut the cylindrical pieces into small pieces and fry them in hot oil. Drain them into a plate and let them cool down for a while.
  • Semi-cook rice: Boil water in a large bowl and add bay leaves, cinnamon stick, star, anise, black cardamom, green cardamoms, black peppers, 4 - 5 cloves, shahi jeera, green long slit chillies and chopped coriander mint leaves. Add washed and soaked basmati rice to the bowl and let it cook for 70% to 80%.
  • Marinate gatta and vegetables: Add turmeric powder, red chilli powder, coriander powder, kasoori methi, garam masala, ginger garlic green chilli paste,  Bhoj Masale Biryani Masala,  kashmiri chilli powder, salt as per taste and 1 cup boiled vegetables to curd, give them a good mix and keep them aside
    1. Prepare gatta biryani: In a pan, add oil, ghee, thinly sliced onions and fry them until it turns into brown colour. Drain them into a plate and add shahi jeera, semi crushed gatta masala, and the marinated gatta and vegetables. Add semi cooked rice, barista, finely chopped mint and coriander leaves, kesar milk. 
    2. Once the biryani is ready, serve it with raita.


    Gatta pulao

    Team Baclinc