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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


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


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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