Rajasthani Gatta Pulao | #recipe #shortrecipe #shorts

Here's a recipe for Rajasthani Gatta Pulao:

Ingredients:
For Gatta:

1 cup besan (gram flour)
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp salt
1 tbsp oil
Water as needed
For Pulao:

1 cup basmati rice
2 cups water
2 tbsp oil or ghee
1 tsp cumin seeds
1 large onion, chopped
1 tbsp ginger-garlic paste
2 large tomatoes, chopped
1 tsp coriander powder
1 tsp garam masala powder
Salt to taste
Fresh cilantro for garnish
Instructions:
For Gatta:

In a mixing bowl, add the besan, cumin seeds, coriander powder, red chili powder, turmeric powder, salt, and oil.
Mix everything together, and gradually add water as needed to form a smooth dough.
Divide the dough into 6-8 equal portions and roll them into cylinders.
In a large pot of boiling water, add the gatta cylinders and cook for 8-10 minutes or until they float to the top.
Drain the gattas and let them cool. Cut them into small pieces and keep them aside.
For Pulao:

Rinse the rice in cold water until the water runs clear. This will remove excess starch from the rice.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover the saucepan and let the rice cook for 15-20 minutes or until fully cooked.
Once the rice is cooked, remove it from the heat and let it cool for 5 minutes.
In a separate pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onion to the pan and sauté until it turns golden brown.
Add the ginger-garlic paste to the pan and sauté for a minute.
Add the chopped tomatoes, coriander powder, garam masala powder, and salt to the pan. Mix well and cook until the tomatoes become soft and mushy.
Add the cut gatta pieces to the pan and sauté for 2-3 minutes.
Add the cooked rice to the pan and mix well with the gatta-tomato mixture.
Cover the pan with a lid and let the pulao cook on low heat for another 5-7 minutes.
Turn off the heat and let the pulao rest for a few minutes before serving.
Garnish the Rajasthani Gatta Pulao with fresh cilantro and serve hot.
Enjoy your Rajasthani Gatta Pulao!