Ram Pulao | How to make Rajasthani Gatte ka Pulao

Ram Pulao is one of the most delicious pulaos for vegetarians from the state of Rajasthan. The spicy fried lentil dumplings make this a delicious feast.

This Rajasthani Gatta Pulao or Gatte Ka Pulao was my choice for R as the Ram Pulao sounded very interesting choice. Though I had a tough time figuring out the G, which ended up being Goli Bhaat, I wasn’t ready to change this one to G.

I procrastinated making this till the end, though I had plans of making it along with the batch of cooking I did with four other dishes. I felt this preparation was almost the same though now after making this pulao I realized it's not.

This was planned for the election holiday lunch when Hubby dear said I could complete any of the letters that were still pending. I immediately set out to make for dinner and yes, it was very good, though knowing my Hubby dear’s choice, it was a good meal.

The pulao highlights the resourcefulness of the local people, who have replaced the fried lentil dumplings instead of the vegetables that are not freshly available. These deep fried dumplings make this an interesting pulao to enjoy!

I didn't follow a particular recipe when making it and the inspiration came from many online sources I had checked. I skipped onions and garlic, I thought I would include peas as the green specks make a great add on. The final dish was surely very delicious with the fried gatte in it.

Ram Pulao is my choice for R in the AtoZ Biryani/Pulao/Khichdi Festival that's happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for R in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani
Q for Qubooli Biryani

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Step By Step Pictures for making Ram Pulao

Ram Pulao | How to make Rajasthani Gatte ka Pulao

For Making Gattes

1/2 cup Besan / Chickpea flour
1 tsp Coriander Powder (you could use ground coriander seeds)
Salt to taste
1 tsp Red Chili Powder
1 /4 tsp Asafoetida
A Pinch Turmeric Powder
1 tsp Ghee
2 tbsp Curds / Yogurt
Cooking Oil for deep frying

Ingredients for pulao:

1 cup Basmati rice
2 cups Water
2 tsp Ghee
1 tsp Cumin Seeds
1 inch Cinnamon
2 Cloves
2 Bay Leaf
5 to 6 Cashew Nut
1/ 4 cup Peas
Salt to taste
A Pinch Turmeric powder
1 /4 tsp Garam Masala
1/ 2 tsp Red Chili Powder
Handful Coriander Leaves

For Making Gattes

In a bowl, sieve the besan and then add all the spice powders and ghee. Mix well.
Then slowly add 1 tsp curds and mix, next add as per need to form a dough.
Have a pot of water to boil. Meanwhile, grease your palm and roll out logs of the dough.
Gently drop into the rolling boil water, allow to cook for 10 mins.
Drain to a plate and chop into 1 inch pieces.
Heat a kadai with oil and deep fry all the gatte and have it ready.

For making the Pulao

Wash and soak the rice for 15 mins.
Heat a nonstick pan with ghee, temper with all the whole spices.
Roast the cashews and remove some for later garnish.
Add peas and roast well, next add the spice powders and saute well.
Drain the rice and add to the pan, combine everything well.
Add water and bring to a boil. Simmer till the rice is cooked.
In the final stages, remove the lid, add the fried gatte, mix well and let it cook for another 5 mins.
Serve hot with raitha.

Recipe

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Ram Pulao | How to make Rajasthani Gatte ka Pulao

Course Dinner, Main Dish - Rice

Cuisine Rajasthan

Keyword Ram Pulao

By Cook Method Deep Fried, Stovetop

Occasion Festival Meal, Weekend Special

By Diet Gluten Free

Author Srivalli

Ingredients

For Making Gattes

• 1/2 cup Besan / Chickpea flour
• 1 tsp Coriander powder you could use ground coriander seeds
• Salt to taste
• 1 tsp Red Chili Powder
• 1 /4 tsp Asafoetida
• A Pinch Turmeric powder
• 1 tsp Ghee
• 2 tbsp Curds / Yogurt
• Cooking Oil for deep frying

Making for pulao:

• 1 cup Basmati Rice
• 2 cups Water
• 2 tsp Ghee
• 1 tsp Cumin seeds
• 1 inch Cinnamon
• 2 Cloves
• 2 Bay leaf
• 5 to 6 Cashew nut
• 1/ 4 cup Peas
• Salt to taste
• A Pinch Turmeric powder
• 1 /4 tsp Garam Masala
• 1/ 2 tsp Red Chili Powder
• Handful Coriander leaves

Instructions

For Making Gattes

• In a bowl, sieve the besan and then add all the spice powders and ghee. Mix well.
• Then slowly add 1 tsp curds and mix, next add as per need to form a dough.
• Have a pot of water to boil. Meanwhile, grease your palm and roll out logs of the dough.
• Gently drop into the rolling boil water, allow to cook for 10 mins.
• Drain to a plate and chop into 1 inch pieces.
• Heat a kadai with oil and deep fry all the gatte and have it ready.

For making the Pulao

• Wash and soak the rice for 15 mins.
• Heat a nonstick pan with ghee, temper with all the whole spices.
• Roast the cashews and remove some for later garnish.
• Add peas and roast well, next add the spice powders and saute well.
• Drain the rice and add to the pan, combine everything well.
• Add water and bring to a boil. Simmer till the rice is cooked.
• In the final stages, remove the lid, add the fried gatte, mix well and let it cook for another 5 mins.
• Serve hot with raitha.

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