Rajasthani Gatte Ka Pulao Special Celebration

Method

1. 1

   Make the stuffed gatte dough: Combine gram flour, ajwain, red chilli, oil and salt. Add water to form a stiff dough.

2. 2

   Shape and stuff: Divide into portions. Roll each into a rectangle. Place a small amount of the cashew-raisin stuffing along one edge. Roll tightly into a cylinder sealing the stuffing inside.

3. 3

   Steam the stuffed gatte: Steam the rolled cylinders for 12 minutes until firm. Cool and cut into 3 cm pieces.

4. 4

   Shallow fry the gatte: Fry the cut stuffed gatte pieces in 1 tbsp oil until golden on all sides.

5. 5

   Par-boil the rice: Boil basmati with whole spices in salted water for 6 minutes — 60% cooked. Drain.

6. 6

   Make the base: Heat 3 tbsp ghee in a heavy pot. Add fried onions and a pinch of whole spices. Add the fried stuffed gatte pieces. Stir gently.

7. 7

   Layer rice: Spread the par-boiled rice over the gatte layer.

8. 8

   Add saffron and rose water: Drizzle saffron milk and rose water over the rice surface.

9. 9

   Seal and dum cook: Seal the lid. Cook on a tawa on lowest heat for 20 to 25 minutes.

10. 10

    Open and serve: Fluff gently. The stuffed gatte will be found nestled among the saffron-scented rice. Serve with yogurt.

11. 11

    Note: The stuffed gatte pulao is a celebration preparation in Rajasthan — an elevation of the everyday gatte (plain gram flour cylinders) into a festive form by stuffing them with dry fruits and cooking them dum-style with saffron rice. At Rajasthani weddings and the festival of Holi, this elaborated form of gatte pulao is served as the special rice dish. The Marwari tradition of elaborate vegetarian festive cooking, where no meat is served, requires creative elevations of vegetarian ingredients into feast-worthy preparations.