Gatte ka biryani
Print Recipe

Gatte ka Biryani/ Gatte ka Pulao

This is a delicious fusion rice recipe made with besan gatta and cooked with rice.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Sabzi & Curry
Cuisine: Indian
Keyword: Indian Rice Pulao, instant biryani
Servings: 4
Author: daintykitchen

Ingredients

For Rice

  • 1 cup rice
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2-3 cloves
  • 2 -3 cardamom
  • water as required

For Besan Gatta

  • 1 cup gram flour/ besan
  • 1/4 tsp carom seeds
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp salt (as per taste)
  • 1 tsp oil
  • water to make dough

For Gravy

  • 3 tbsp ghee
  • 1 tsp cumin seeds/ caraway seeds
  • 1 tsp ginger garlic paste
  • 1 onion chopped
  • 2 green chillies cut into slits
  • 1 tsp red chilli powder
  • 2 tsp shahi biryani masala
  • 1 tsp salt or as per taste
  • 1/2 cup water

For Garnishing

  • 4 - 5 tbsp brown onions
  • 4 - 5 tbsp fresh coriander leaves finely chopped

Instructions

  • In a mixing bowl add in besan, carom seeds, red chilli powder, coriander powder, salt, oil and mix well.
  • Add little water and knead this to a soft dough
  • Grease your palms and divide the dough into equal balls.
  • Take a ball and roll it lightly making into logs.
  • Heat water in a saucepan.
  • Add logs to boiling water one by one.
  • Boil it for 5 minutes and them remove from hot water.
  • Now cut the log into smaller pieces.
  • Keep aside for further use.

Preparing Gravy

  • Take thick curd and chopped tomatoes. Put them together in a blender and
    puree to a smooth mixture.
  • Now heat ghee in a pan or kadai.
  • Add cumin seeds or caraway seeds (shah jeera).
  • Add chopped onions, ginger garlic freshly crushed. Sauté till translucent.
  • Add all dry spices mentioned under gravy ingredients (except salt) and mix well.
  • Sauté for 10 seconds and then add pureed tomato and curd. Mix well
  • Add little water if required. Simmer for 3 - 5 minutes or till it's cooked.
  • Now add 1/4 cup water and boiled gatta pieces.
  • Simmer for 5 minutes or till reach a thicker consistency.
  • Now add cooked rice to the gravy pan. Saute for 2 - 3 minutes on low flame.
  • Add chopped coriander leaves and browned onion slices.