Friday, August 14, 2015

Gattey ka pulao

Gatte ka Pulao
Gatte ka Pulao is a flavorful rice preparation from the Marwadi cuisine. A brilliant dish to prepare when there are no vegetables in the fridge and you are craving a spicy vegetarian pulao.
Gattey or gram flour dumplings are boiled & fried and then added to aromatic rice cooked in ghee, spices and green peas. Traditionally no onion is used but I like the taste and color it gives. Omit onions if you want the authentic dish. It is generally served with chutney or curd.

Gatte ka Pulao

For the gattey (besan dumplings)
Ingredients:1 cups besan (gram flour)

1/3 tsp saunf (fennel seeds)
red chilli powder to taste
salt to taste
1 tbsp oil
1 1/2 tbsp plain yogurt
Extra oil to fry
  1. Take all the ingredients (except oil and yogurt) for the dumplings in a mixing bowl. Make a well in the center and add oil. Use your fingers to incorporate this all over so that the mixture starts to resemble fine bread crumbs. 
  2. Now add the yogurt and knead the gram flour into a stiff dough. Roll the dough into several 1 inch thick rolls like a sausage. 
  3. Meanwhile keep about 3 cups of water to boil in a shallow pan. Gently lower the coils into the boiling water and boil on high for 12-15 minutes. Remove the coils onto a chopping board and reserve the water for the gravy. 
  4. Slice the coil into even sized 1 inch pieces. Slice them at an angle. 
  5. In another pan take a few tbsp of oil and on medium heat lightly fry the gattes for about 1-2 minutes. Keep aside.
Gatte ka Pulao

For the Pulao (serves 5-6)
2 cups rice (washed and drained)
4 cups water
1 cup green peas
1 inch ginger julienne
1 large red onion sliced thinly
Cashews and raisins
salt and red chili powder to taste
Large handful fresh mint and coriander chopped fine
2-3 bay leaves
Dry whole spices (grind these coarsely)
1/2 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp fennel seeds
1 stick cinnamon
4-5 cloves
1/2 tsp each black and red peppercorns
  1. Heat oil in a pan and lightly fry the cashews till golden. Keep aside. 
  2. In the same pan fry the onions till golden brown. Keep aside. 
  3. In the same pan, add more oil if needed. Add the bay leaves and coarsely ground dry spices. Saute for 10-15 seconds till you smell a roasted aroma. Add the drained rice and mix to incorporate the flavors of spices into the rice, about 30-40 seconds. 
  4. Add peas and ginger, raisins, salt and chili powder. Mix and add water. 
  5. Cook uncovered on high till it comes to a rolling boil. Simmer, cover and cook for 5-7 minutes. The rice should be about 80% cooked by now. 
  6. At this point take a deep bottomed pan and make layers of rice, gattey, fried onions, cashews, mint and coriander. Repeat. 
  7. Cover the pan and cook on very low heat for 5-7 minutes till rice is fully cooked. Let rest for 5 minutes, fluff gently with fork and serve with raita of your choice.

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