Rajasthani Govind Gatta Layered Pulao
45 Minutes
Indian/Indian Fusion
Serves: 8
Celebrate Diwali with Rajasthani Govind Gatta Layered Pulao—a show-stopping vegetarian centerpiece that marries saffron-infused basmati rice with nut-filled besan gatta, a silky yogurt-spice gravy, and festive garnishes of birista, herbs, and rose. Each layer blooms with aroma and texture: tender gatta simmered in masala, jeweled rice perfumed with kewra and saffron, and pops of pomegranate and nuts. Elegant, comforting, and steeped in royal Rajasthani tradition, this pulao is designed for special occasions and family tables alike.
Ingredients
Gatta Dough:
- 1 ½ cups besan (gram or chickpea flour)
- 2-3 tbsp yogurt
- 1 1/2 tbsp ghee , up to 2 tbsp, as needed
- 1/2 tsp turmeric powder
- 1/2 tsp carom seeds (ajwain)
- 1/2 tsp red chili powder
- 1/2 tsp coriander seeds , crushed
- 1/2 tsp fennel seeds (saunf) , crushed
- pinch asafoetida powder (hing)
- salt , to taste
- water , as needed (to form a semi-firm dough)
Gatta Filling:
- 1/4 cup mawa , or grated paneer
- 1 tbsp mixed nuts , finely chopped (I used almonds, cashews, pistachios)
- 1 tbsp raisins , or figs, finely chopped
- 2 tsp cilantro , finely chopped
- pinch salt
- pinch black pepper
Gravy:
- 2 1/2 tbsp ghee , or oil
- 1 tsp cumin seeds
- 1 bay leaves
- 2 cloves
- 1 inch cinnamon sticks
- 3 medium onions , boiled and ground to a paste
- 2 small tomatoes or 1 medium, pureed
- 1/2 cup peas , blanched
- 1/2 cup carrots , chopped and blanched
- 1 1/2 cups beaten yogurt
- 1 tsp turmeric powder
- 2 1/2 tsp coriander powder
- 1 1/2 tsp red chili powder
- 1 tsp garam masala
- 1 1/2 tsp kasoori methi
- 1/2 cup milk
- salt , to taste
- 1 tsp sugar
- 1 cup water , reserved from boiling gattas, use as needed
Rice:
- 2 cups rice , soaked for 20 mins
- 1 tbsp ghee
- 2 bay leaves
- 1 inch cinnamon sticks
- 2 green cardamoms
- 1 black cardamom
- 3 cloves
- 1 inch mace (javitri)
- 1 star anise
- 1 tsp salt
- 6 cups water
Saffron-Kewra Milk:
- 8-10 strands saffron
- 1/2 tsp kewra water
- 1/4 cup milk
Layering:
- beetroot , shredded
- cilantro
- mint leaves
- fried onions (birista)
Garnish:
- mixed nuts
- pomegranate seeds
- dried rose petals
Preparation
Prepare the Rice:
- Prepare rice by adding soaked rice (soak it for 20 mins) to boiling water with all the whole spices (in a spice bag), and salt. Let it cook. When rice is done, drain the water,discard all the whole spice and keep it aside. Make sure that the rice is just done and not too mushy.
Prepare the Filling:
- Mix together mawa or paneer, nuts, raisins/figs, salt, black pepper, and cilantro. Roll into small balls and keep aside.
Prepare the Gattas:
- Combine besan, yogurt, ghee, turmeric, ajwain, red chili, crushed coriander, fennel, hing, and salt. Add water gradually to make a semi-firm dough.
- Take small portions of the dough, flatten slightly, and place a ball of stuffing inside. Seal carefully and roll into smooth balls.
- Boil the stuffed gattas in salted water until cooked. Save 1 cup of the cooking water.
- Keep 3 gattas aside, to slice in half later for garnish.
Make the Gravy:
- Heat ghee/oil in a pan. Add cumin, bay leaf, cloves, and cinnamon.
- Add boiled onion paste and sauté until aromatic.
- Stir in tomato puree.
- Add turmeric, coriander powder, red chili powder, salt and sugar. Cook for a couple of minutes.
- Pour in reserved gatta water (1/4 cup or as needed) to adjust consistency. Cook covered until oil separates.
- Reduce flame and whisk in yogurt gradually, stirring continuously.
- Add garam masala and kasoori methi. Cook covered for 8-10 minutes until the oil separates
- Gently fold in your gattas and veggies (carrots and peas), add milk and let them cook covered in the gravy for 7-8 minutes. If needed, add the reserved gatta water to adjust consistency. Your gatta curry is ready.
Layer the Pulao:
- In a serving dish, spread 1/3 of the cooked rice. Sprinkle beets, mint, cilantro and fried onions. Spoon over the gatta gravy.
- Then add another layer or rice with all the garnishes.
- Then sprinkle 2 tsp of saffron-kewra milk and add a layer of gatta gravy.
- Add the final rice layer.
- Slice the 3 reserved gattas into halves and place them on top for a festive finish.
- Sprinkle 2 tsp of saffron-kewra milk, and all the garnishes
- Finish it off with pomegranate, mixed nuts, rose petals and ghee and your Layered Govind Gatta Pulao is ready!
- Warm up in a microwave or oven before serving.
