Yummy and Healthy Rajsthani Gatte ka Pulao is a delicious recipe which is from Marwari cuisine of Rajasthan. It is not only full of flavors, also good and safe for health. It’s a good combination of protein and carbs. This recipe is full of vitamin C which helps to boost our immunity and good for skin health.
As we all know bengal gram or besan is commonly used in Rajasthani cooking. Besan is high in folic acid, which is important for RBC and WBC in the bone marrow.
Use this recipe on your parties or any celebration, this can be a flavorful healthy replacement of unhealthy dishes.
To make besan gatte- Add besan, salt, all the masala(mentioned in ingredients) and oil. Add water to make a dough like chapati dough. Grease dough with oil and keep it aside by covering a muslin cloth for 5 min.
Boil 3-4 glass of water in a patila/runway pot. Now shape the gatta like carrot and put into the boiled water. Let it boil for 6-8 min.
Afterward, off the heat, strain its water. Once the gatte cool down, cut all the gatta in round shape.
Method of making Pulao:-
To make Pulao- Heat 1 tbsp oil in a kathai. Add broken red chilli, black pepper, green cardamom, green chilli, curry leaves and cashews, roast it for a while. Now add onions and sauté till it become golden blown. Now add red chilli, kashmiri red chilli powder, boiled peas, besan ke gatte, cooked rice and salt. Mix all together and keep frying for 5 min. Cover with the lip, let it steam for mor 2 min.
Now off the flame. Add lemon juice and garnish the pulao with Mint and coriander leaves.
Your Rajasthani gatte ka pulao is ready. Serve Gatte ka Pulao with cucumber or onion raita, and roasted papad. Enjoy this healthy meal, and let us know by commenting is mentioned to this.
Macros of Rajasthani Gatte ka Pulao:-
Calories: 345.6 kcal
Carbohydrates: 55 g
Protein: 8 g
Fat: 10.4 g
Fiber: 3.2 g
If you are facing issues in dropping your weight, please take this free-body type assessment: Click here
Pulao is a very easy one-pot dish. It is a dish made with rice and different type of vegetables, spices, and other ingredients. Pulao is a very delicious and healthy option for lunch or dinner. Sometimes, when you are too tired or you want to make a quick, healthy, and tasty recipe. Then, pulao is a perfect choice. You can try different types of pulao recipes. Some interesting and tasty pulao recipes are given below:
VEG SOYA PANEER PULAO-
VEG PANEER PULAO
INGREDIENTS:
Basmati rice – 1 cup
Soaked Soya granules – 50 gm
Paneer cubes – 100 gm
Chopped Onion – 2
Big whole cardamom – 2
Cloves – 5
Bay leaves – 4
Cinnamon – 1
Green chilies – 2
Carrot – 1
Chopped tomato – 2
Salt as per taste
Cumin seeds – 1 tsp
Fresh coriander leaves
Oil – 1 tbsp
Water – 2 cup
METHOD:
Firstly, wash rice with water thoroughly and soak them before ½ an hour of cooking.
Then, heat the oil in a pressure cooker and add cumin seeds, cardamom, cloves, and bay leaves, cinnamon, and saute them for 1 minute.
After that, add onion, green chilies, carrot, and tomato and sauté them.
Then, add paneer cubes, and soya granules and cook them for 2 minutes.
Now, add salt, garam masala, rice, and water and mix well.
Close the pressure cooker and cook until one whistle.
After that let the pressure release by itself then open the lid.
And your veg soya paneer pulao is ready. Garnish it with chopped coriander leaves.
CHICKPEA BEANS PULAO:
CHICKPEA BEANS PULAO
INGREDIENTS:
Chickpea – ½ cup
Beans-
Basmati rice – 1 cup
Chopped Onion – 2
Big whole cardamom – 2
Cloves – 5
Bay leaves – 4
Cinnamon – 1 inch
Chopped Green chilies – 2
Ginger garlic paste – 2 tsp
Salt as per taste
Cumin seeds – 1 tsp
Fresh coriander leaves
Oil – 1 tbsp
Water – 2 cup
METHOD:
Soak the chickpeas for 7-8 hours or overnight in water.
Firstly, wash rice with water thoroughly and soak them before ½ an hour of cooking and boil the soaked chickpeas.
Then, heat the oil in a pressure cooker and add cumin seeds, cardamom, cloves, bay leaves, and cinnamon and sauté them for 1 minute.
Add chopped onion, beans, chickpeas, and salt and cook for 2 minutes.
After that add tomato, green chili, coriander powder, and garam masala, and again cook for 1 minute.
Finally, add rice and water and mix well and close the lid of the pressure cooker and wait until the first whistle.
After that let the pressure release by itself then open the lid.
And your chickpea beans pulao is ready.
MUSHROOM BROCCOLI PANEER PULAO:
IMAGE COURTESY: KANCHAN SINGH
INGREDIENTS:
Basmati rice – 1cup
Button mushroom – 7-8
Broccoli florets – 8-10
Paneer cubes – 8-10
Roughly chopped onion – ½ cup
Yogurt – ½ cup
Ginger garlic paste – 2 tsp
Oil – 2 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
Peppercorns – 4-5
Cinnamon stick – 1 small
Star anise – 1
Green chilies as required
Garam masala – 1 tsp
Coriander powder – 2 tsp
Salt as per taste
METHOD:
Firstly, wash rice with water thoroughly and soak them before ½ an hour of cooking. Also, wash mushrooms and broccoli properly and cut mushrooms in half.
After that, add mushrooms, broccoli, and paneer to the yogurt and add ½ tsp coriander powder and ½ tsp garam masala powder in it.
Then, heat oil in a pressure cooker and add all the whole spices along with cumin, and cook for 1 minute.
Then add ginger garlic paste and yogurt mix into the pressure cooker and mix well.
Now add coriander powder, garam masala, red chili powder, and salt and cook for 2 minutes.
Finally, add rice and water and close the lid and cook it up to 2 whistles.
After that let the pressure release by itself then open the lid.
Your mushroom broccoli and paneer pulao is ready.
BEETROOT PEAS AND BEANS PULAO:
INGREDIENTS:
Grated beetroot -1 medium
Green Peas – 1 cup
Beans – ½ cup
Basmati rice – 1 cup
Finely chopped onion – 1 large
Ginger garlic paste – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Garam masala powder – 1 tsp
Red chili powder as per taste
Salt as per taste
Oil – 1 tbsp
Water – 2 cups
METHOD:
Heat the oil in a cooker and add cumin seeds to it.
After that, add ginger garlic paste and onion in it and sauté them.
Now add turmeric powder, coriander powder, garam masala powder, grated beetroot, rice, and water.
Mix all the ingredients and cook it until the rice gets partially cooked without closing the lid.
After that add pea and beans and cook until one whistle.
And then let the pressure release by itself then open the lid.
Your beetroot peas and beans pulao is ready.
EGG AND CABBAGE PULAO:
INGREDIENTS:
Shredded cabbage – 1 cup
Boiled egg – 2
Basmati rice – 1 cup
Oil – 1 tbsp
Split black lentils (urad dal)– ½ tsp
Asafoetida – 1 pinch
Curry leaves – 4-5
Mustard seeds – ½ tsp
Whole Kashmiri red chilies – 3
Thinly sliced onion – ¼ cup
Turmeric powder – ½ tsp
Parboiled Split Bengal gram( chana dal) – ¼ cup
Salt to taste
Chopped coriander leaves
Method-
Heat the oil in the pressure cooker and add mustard seeds in it and allow them to crackle.
Then add urad dal, asafoetida, curry leaves, and dry red chilies and sauté them for 1 minute on a medium flame.
Now, add onions, egg, and turmeric powder and sauté them for one minute.
And after that, add cabbage, chana dal, and salt and cook for 3 minutes.
Finally, add rice and water and then close the lid and cook until 1 whistle.
And then, let the pressure release by itself and then open the lid.
Garnish it with coriander leaves and serve hot.
Chicken pulao –
Ingredients –
Cubed chicken – 250 gm
Ginger garlic paste – 1 tsp
Basmati rice – 1 cup
Thinly sliced onion – 1 medium
Chopped tomato – 1 medium
Chilli powder – as per taste
Turmeric powder – 1 tsp
Garam masala powder – 2 tsp
Yogurt – 2 tsp
Salt – as per taste
Oil – 2 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
Peppercorns – 4-5
Cinnamon stick – 1 small
Star anise – 1
Water – 2 cups
Method –
Firstly, wash and soak rice for half an hour before cooking.
After that, marinate the chicken with turmeric, chili powder, salt, ginger garlic paste, oil, and yogurt. Keep it aside until we need it.
Heat oil in a pressure cooker and add cumin, bay leaves, cloves, big and small cardamom, cinnamon, and fennel powder, and sauté until the spices start to sizzle.
Now, fry onions until they turn lightly golden.
Then, sauté the chicken on medium flame. Cook chicken for 3 – 4 minutes or until it turns white.
Now, add tomatoes and cook for one minute.
After that, add water and salt and boil it and then add drained rice and mix well.
Cover the lid and cook for one whistle on a medium heat
And then, let the pressure release by itself and then open the lid.
Your chicken pulao is ready. Garnish it with coriander leaves and serve hot.