Gatte Pulao

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Gatte Dough

   First, rinse 1.5 cups of Basmati rice under cold running water 3-4 times until the water runs clear. Soak the rice in 2 cups of fresh water in a small bowl for 30 minutes. While the rice soaks, finely slice the large onion lengthwise using your knife and chopping board. In a large mixing bowl, combine 1 cup besan, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin seeds, a pinch of asafoetida, 1 teaspoon salt, and 1 tablespoon ghee. Mix these dry ingredients well with your fingers. Add 1/4 cup curd and mix to form a stiff dough. If the dough is too dry, add water one teaspoon at a time, but it should be firm.

2. 02

   Shape & Boil Gatte

   Divide the gatte dough into 12 equal portions. Roll each portion between your palms to form small cylindrical shapes, about 1 inch long and 0.5 inch thick. They should look like small, fat fingers. In your kadhai/wok, bring 2 cups of water to a rolling boil over high flame. Carefully drop the shaped gatte into the boiling water. Cook them for 10-12 minutes on medium-high flame. The gatte will float to the surface and look slightly puffed up and firm when cooked.

3. 03

   Fry Gatte

   Once the gatte are cooked, carefully remove them from the boiling water using a slotted spoon and place them on a plate to cool slightly. Discard the boiling water. Heat enough oil for deep frying in the same kadhai/wok over medium-high flame. To test if the oil is hot enough, drop a tiny piece of dough; it should sizzle and rise immediately. Fry the boiled gatte in batches until they turn golden brown and crispy on all sides, about 3-4 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.

4. 04

   Sauté Aromatics

   Drain the oil from the kadhai/wok, leaving about 2 tablespoons of oil or 3 tablespoons of ghee. Heat this over medium flame. Add the 4 green cardamom pods and the 1-inch cinnamon stick. Sauté for 30 seconds until they become fragrant – you'll smell a sweet, spicy aroma. Add the finely sliced onion to the kadhai/wok. Sauté on medium flame, stirring frequently, until the onions turn light golden brown, which will take about 8-10 minutes. Do not let them burn.

5. 05

   Add Rice & Water

   Drain the soaked Basmati rice completely. Add the drained rice to the kadhai/wok with the sautéed onions and whole spices. Gently stir the rice for 1 minute on low flame, making sure not to break the grains. This helps to coat the rice with the ghee and aromatics. Add 2.5 cups of fresh water and 1/2 teaspoon of salt to the kadhai/wok. Stir gently once to combine.

6. 06

   Cook the Pulao

   Increase the flame to high and bring the water to a rolling boil. Once it boils, immediately reduce the flame to very low. Cover the kadhai/wok tightly with a lid. Cook for exactly 12 minutes without lifting the lid. It's important not to peek during this time to allow the steam to cook the rice evenly.

7. 07

   Rest & Fluff

   After 12 minutes, turn off the flame completely. Do not lift the lid yet. Let the pulao rest, still covered, for another 10 minutes. This resting period allows the rice grains to absorb any remaining moisture and become fluffy. After 10 minutes, gently remove the lid. Using a fork, lightly fluff the rice grains from the bottom up. You will see separate, long grains of rice.

8. 08

   Combine & Serve

   Gently fold in the fried gatte pieces into the cooked pulao. Be careful not to mash the rice or the gatte. Serve the Gatte Pulao warm. It pairs well with raita (yogurt dip) or plain curd. Enjoy your homemade Rajasthani Gatte Pulao!