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  • Preeti Shridhar

Gatte ka Pulao

Another delicacy from Rajasthan.

Whenever I make Gatte, I make double the recipe so that I can make Gatte ka Pulao the next day. This Pulao is a crowd pleaser. It is a meal in itself like Biryani. Serve it with raita of your choice and papad.

I had made Aloo ka raita


Basmati Rice 1 1/2 cup

Gatte 1 recipe

Ghee 1+2 tbsp

Asaefotida a pinch

Red chili 2

Bay leaves 2

Cumin seeds 1 tsp

Black Cumin 1/2 tsp

Peppercorn 8

Cloves 6

Black cardamom 2

Red chili powder 2 tsp

Turmeric powder 1 tsp

Ginger grated 1 tbsp

Salt to taste

Lemon juice 1 tbsp

Chopped coriander 2 tbsp


  1. Wash and soak rice for 30 minutes.

  2. Boil in salted water till almost done.

  3. Strain and spread them on a wide plate.

  4. Heat 1 tbsp ghee in a big pan.

  5. Saute Gatte till they turn golden.

  6. Remove them on a plate.

  7. In the same pan, add remaining ghee, followed by asaefotida, cumin seeds and black cumin seeds.

  8. Once these change color, add bay leaves and red chili.

  9. Crush cloves, peppercorn and black cardamom in a mortar and pestle.

  10. Add the mixture to the pan.

  11. Roast for 30 seconds.

  12. Add red chili powder

  13. Stir and add 1 tbsp of water. This will impart a nice color.

  14. Now add turmeric powder and grated ginger.

  15. Saute for 1 minute.

  16. Tip in gatte.

  17. Mix well.

  18. Add salt. Mix.

  19. Now add rice.

  20. Mix lightly so that grains don't break.

  21. Taste and adjust salt.

  22. Sprinkle 1/4 cup water.

  23. Cover and let it cook on very low heat for 5 minutes.

  24. Remove from heat.

  25. Add lemon juice.

  26. Serve it hot with a dollop of ghee, accompanied with raita, pickle and papad.


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