Instant Pot Rajasthani Gatta Pulao | Gatte ka Pulao | Ram Pulao

A traditional rice delicacy from Rajasthan for festive occasions! Steamed gram flour dumplings (gatte) are combined with rice, aromatics, nuts, and flavored with spices to make this scrumptious preparation!!!

Being a punjabi raised in Rajasthan, I have had the good fortune of trying out so many traditional rajasthani dishes. My mom would make some like gatte, baati, kadhi, panchmel dal, churma at home. I enjoyed so many other dishes at my neighbors or at parties like- patod, papad ki sabji, kair-sangri, laapsi, and this gatta pulao.

Gatta Pulao is also known as Ram Khichdi or Ram Pulao and can be enjoyed at any time or on special occasions.

Because of the scarcity of water and the limited variety of vegetables available throughout the year, gram flour is extensively used in rajasthani cuisine besides jowar, bajra, and sun-dried vegetables like kair, and sangri which easily grow in hot and arid conditions.

What are Gattas? Gattas are steamed gram flour dumplings made with gram flour, yogurt, and are flavored with spices. It needs to be boiled/steamed just right for soft and melt in your mouth goodness.

You can make this dish in Instant Pot or on the stovetop. I prefer using Instant Pot because of the ease and how I don't need to babysit the pulao while I make the gatte simultaneously. It's a three-step process. Make pulao in Instant Pot or on a stovetop pan, while that's in the works, make and prepare the gattas. Finally, combine it all together with the garnishes.

Hope you enjoy this recipe as much as we do :)))

Ingredients for Gatta Pulao

• Basmati rice or any long grain rice
• Besan or gram flour
• Whole spices - cardamoms, cloves, cumin, bay leaf, cinnamon, dry red chilies, black peppercorns, fennel seeds
• Ground spices - red chili powder, coriander powder, turmeric, garam masala
• Aromatics and vegetables -ginger, garlic, green chilies, onions, tomatoes, and potatoes
• Garnishes - cashews, raisins, and cilantro

What to serve with Gatta Pulao?

While it tastes awesome on its own, you can serve it with a side of kadhi or panchmel dal or raita!!!

We love this Gatta Pulao. It's:

• Perfect for festive occasions
• A popular Rajasthani delicacy
• Quick to put together
• Filling and so flavorful
• Easy enough to be enjoyed even on weeknights
• Great when you are out of vegetables
• Easy to refrigerate

Looking for more such delicious rice recipes. Do check these out!!

Berry Pulao

Egg Biryani

Vegetable Khichdi

Ingredients

For Gatta

• 1 cup gram flour (besan)
• ¼ cup yogurt/curd or as required
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon fennel seeds (saunf)
• ½ teaspoon red chili powder
• 1 teaspoon coriander powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon baking soda
• 1 pinch of asafoetida (heeng)
• 2.5 tablespoon oil, divided
• ½ teaspoon salt or as per taste

For Pulao

• 1 cup basmati rice/long grain rice, washed
• 1 large onion, sliced
• 1 tomato, chopped
• 4 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 green chilies, sliced
• 1 bay leaf
• 1 black cardamom (moti elaichi)
• 3 green cardamoms (hari elaichi)
• 1" cinnamon stick
• 4 black peppercorns
• 3 cloves
• 1 dry red chili
• 1 teaspoon cumin seeds
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 tablespoon lemon juice
• ¼ teaspoon asafoetida
• 2 tablespoons oil
• salt to taste

For Garnish

• ¼ cup fresh cilantro or coriander
• 10-15 cashews
• 2 tablespoons raisins
• fried onions (optional)

Instructions

Making Gattas

1. In a mixing bowl combine all the ingredients - besan, ajwain, fennel seeds, cumin seeds, salt, chili powder, turmeric, coriander powder, baking soda, salt, asafoetida, salt, and oil. Mix everything well.
2. Start adding yogurt gradually. Keep kneading till it all comes together to form a smooth firm dough.
3. Grease your hands and divide the dough into 4 equal parts.
4. Roll each part into a 6-8" log/cylindrical shape.
5. Boil about 4 cups of water in a saucepan on medium heat.
6. Gently slide each log into the boiling water.
7. Boil the gatta logs till they float to the top and small bubbles start appearing on the surface, about 5-8 minutes.
8. Check with a knife to see if they are cooked from inside.
9. If ready, remove all the logs and keep them aside.
10. Cut each log into about 1" roundels.
11. Heat one tablespoon oil in a large pan over medium heat (add more if needed)
12. Add gatta pieces and cook till evenly brown, about 4-5 minutes. Keep them aside.

Making Pulao

Instant Pot

1. Turn the Instant Pot to SAUTÉ mode. Add 2 tablespoons oil to the inner steel insert.
2. Once it's hot add cashews. Sauté for a minute or till light brown.
3. Remove and transfer to a plate.
4. To the inner pot, add whole spices - bay leaf, dry red chili, cinnamon, black cardamom, green cardamoms, cumin seeds, cloves, and black peppers. Sauté for about 30 seconds or till aromatic.
5. Now, add asafoetida, ginger, garlic, and green chilies. Sauté till light brown.
6. Add sliced onions. Cook till onions turn translucent.
7. Next stir in chopped tomatoes. Cook for a couple of minutes.
8. Mix in all the spices - red chili powder, coriander powder, turmeric, garam masala, and salt.
9. Then add rice and water. Give it a good stir. Make sure nothing is stuck at the bottom.
10. Close the lid with the vent in the sealing position.
11. Change the setting to PRESSURE COOK or MANUAL mode at High for 5 minutes.
12. Once the time is over and Instant Pot beeps, release the pressure after 2 minutes.
13. Open the lid after the pin drops. Fluff the rice with a fork.
14. Stir in the pan-fried gattas, cashews, raisins, and lemon juice.
15. Cover with a lid and rest for 5-10 minutes.
16. Garnish with fresh cilantro and fried onions. Serve hot by itself or with raita!!!

Stovetop

1. Heat 2 tablespoons oil in a large pan over medium. Add cashews and sauté for a minute or till light brown.
2. Remove and transfer to a plate.
3. Add whole spices - bay leaf, dry red chili, cinnamon, black cardamom, green cardamoms, cumin seeds, cloves, and black peppers. Sauté for about 30 seconds or till aromatic.
4. Now, add asafoetida, ginger, garlic, and green chilies. Sauté till light brown.
5. Add sliced onions. Cook till onions turn translucent.
6. Next stir in chopped tomatoes. Cook for a couple of minutes.
7. Mix in all the spices - red chili powder, coriander powder, turmeric, garam masala, and salt.
8. Then add rice and 1.5 cups of water. Give it a good stir.
9. Cover and let it cook on low heat for 10-15 minutes, till rice is 90% cooked and all the water is absorbed.
10. Open the lid and fluff the rice with a fork.
11. Stir in the pan-fried gattas, cashews, raisins, and lemon juice.
12. Cover with a lid and rest for 5-10 minutes.
13. Garnish with fresh cilantro and fried onions. Serve hot by itself or with raita!!!

Recipe Notes

• Pan-frying the boiled gattas is optional.
• Add yogurt gradually while making gattas for a smooth and stiff dough.
• Don't skip fennel seeds, they make gattas so much more flavorful.
• Can easily be vegan, just use water instead of yogurt to make the dough.
• Stays fresh in an air-tight container in the refrigerator for up to a week.