During summer months, easy dinner meals not only keep the gut happy but also make you feel good. So, this summer season, try this easy Rajasthani Gatte Ka Pulao and say yes to easy and happy meals.
Ingredients
For Gatte
- 1 cup besan (gram flour)
- 2 tbsp curd
- 1 tsp oil
- ½ tsp turmeric
- ½ tsp red chilli powder
- Salt to taste
- Water to knead
For Pulao
- 1 cup basmati rice
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 bay leaf
- 2 cloves
- 1 small cinnamon stick
- 1 onion, sliced
- 1 tsp ginger-garlic paste
- ½ tsp turmeric
- 1 tsp coriander powder
- Salt to taste
- 2 cups water
Step-by-Step Instructions
Step 1: Prepare the Gatte Dough
Start by making the gatte. In a mixing bowl, combine besan, curd, oil, turmeric, red chilli powder, and salt. Mix well and knead into a firm dough using minimal water. The dough should be smooth and non-sticky.
Step 2: Boil and Cut the Gatte
Roll the dough into thin logs. Bring a pot of water to a boil and gently place the logs in. Boil for 10-12 minutes until they float to the surface. Remove them with a slotted spoon, let them cool, and then cut into small pieces.
Step 3: Pan-Fry the Gatte
Heat a little oil in a pan and shallow fry the gatte pieces until they turn lightly golden and crisp on the edges. Set aside.
Step 4: Temper the Spices
In a pressure cooker, heat ghee or oil. Add cumin seeds, bay leaf, cloves, and cinnamon stick. Let them splutter for a few seconds.
Step 5: Sauté Onions and Rice
Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and cook for a minute. Then add turmeric, coriander powder, and the soaked basmati rice. Mix gently to coat the rice with spices.
Step 6: Combine Everything
Add the sautéed gatte pieces to the cooker. Adjust salt and pour in 2 cups of water. Mix everything carefully.
Step 7: Pressure Cook
Cover the cooker with its lid and cook on low heat for 2 whistles. Turn off the heat and let the pressure release naturally.
Step 8: Garnish and Serve
Open the cooker and fluff the pulao gently with a fork. Garnish with fresh coriander leaves. Serve hot with raita and pickle of your choice.
Images Courtesy: iStock
