The Pulao is simple , but very flavourful . The whole spices and ginger garlic lend a delicious flavour to the rice . Adding gattas only make it more interesting . Serving it with curd and some simple salad makes it a complete meal . This Rajasthani Pulao is normally served on special occasions and weddings , though we had it for our Sunday lunch . #LP26
Gattas: Take the chickpea flour in a mixing bowl.
Add the dry spices and oil .
Mix well with hands .
Gradually add the curd and bind the dough to a semi hard consistency .
Cover keep aside for 15 minutes .
Heat water in a wide pan , let it come to a rolling boil .
Pinch out lemon sized balls and roll into cylinder about 1/4″ thick .
Make similar rolls / gattas from all the dough .
Drop these rolls one by one in the boiling water .
Depending on the pot size you could drop 4-5 at one go .
Make sure the rolls are submerged in the water .
Boil the rolls for nearly 15 minutes .
Remove with a slotted spoon . Let cool .
Cut into 1/2″ pieces
Heat oil in a pan . Deep fry these cut gattas till golden . Keep aside .
Rice: Wash and soak the rice for 30 minutes.
Heat 3-4 tbsp oil.
Add all Whole spices and immediately add onion.
Sauté onion till translucent . Add ginger garlic paste. Sauté again till pink
Add chopped green chilly and tomatoes.
Cook till mushy. Add all the dry spices and the salt too .
Add 3 cups water and let it come to a rolling boil . Add the rice and let it all cook till 80% done.
Add the fried gattas and mix the rice gently , trying to cover all gattas below the rice .
At this stage you can add another 1/4 cup water as these gattas will absorb the water from the rice .
Cover and cook rice till done .
Serve hot with curd, salad and papad to complete the meal .
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