Food & Drink Magazine

Rajasthani Gatte Ki Biryani

By Pavani @napavani
Blogging Marathon: Week 2/ Day 5
Theme: Traditional Dishes
Dish: Rajasthani Gatte ki Biryani
I have been planning to make this dish for over a year. I wanted to make it for BM# 12 when Valli had a theme for Rajasthani dishes. It was when BM was for 7 days and I actually made 4-5 dishes, but had to opt out of the marathon because I started having some serious morning sickness in my initial stages of pregnancy. So finally got to make it for this week's "traditional' dishes.
Rajasthani Gatte ki Biryani
"Gatte' are boiled besan/ chickpea flour logs that are cut into bite size pieces and cooked with other masalas and layered with rice to make this hearty, protein rich biryani. This is a very filling dish and one bite into 'gatte' will have you hooked with the earthy taste and soft texture.
Rajasthani Gatte ki Biryani Recipe courtesy from one of the Telugu cooking shows that I have gotten obsessed with recently. This dish is quite easy to make, but makes quite a few dirty dishes since all the components are cooked and then assembled.
Ingredients: Serves 3-4 people
For Gatte:
Besan - 1 cup
Salt - to taste
Fennel seeds - ½tsp
For Rice:
Basmati Rice - 1½cups, soaked in cold water for 30 minutes
Cloves - 3
Cardamom pods - 3
Cinnamon stick - 1" piece
Bay leaf - 1
Salt - to taste
For the Curry/ Masala:
Onion - 1 large, thinly sliced
Ginger + garlic paste - 1tsp
Tomato - 1 large, chopped
Mint leaves - ½cup lightly packed
Cilantro - ½cup lightly packed
Yogurt - ¾cup, well beaten
Turmeric - ¼tsp
Red chili powder - 1tsp
Ground coriander - 1tsp
Garam Masala/ Rajastani Garam masala - 1tsp
Salt - to taste
Rajasthani Gatte ki Biryani
  • Make the Gatte: Combine besan, fennel seeds and salt. Add enough water to make a stiff dough almost like roti dough. Then divide the dough into 8-10 3" long logs. 
  • Bring water to a boil in a medium saucepan, add the besan logs gently into the boiling water. Lower the heat a little and then simmer these logs for 10-15 minutes or until they are cooked through. You can check the doneness by inserting a sharp knife right into the middle of the gatte and if it comes out clean, then the gatte are ready. 
  • After cooking, the outer surface of the gatte gets quite rough and bubbly. Let the gatte cool, then using a sharp knife, cut the gatte into bite size pieces. Keep aside until ready to use.
  • Cook Rice: In a microwave safe bowl, add rice and all the whole garam masala listed above along with 1½cups of water and salt. Cook for 7-8 minutes or until all the water is evaporated and rice is 70% cooked through. Alternately rice can also be boiled until 70% cooked on the stove top.
  • Make the Curry/ Masala: Heat 2tbsp ghee and 1tbsp oil in a saute pan; add onions and cook until lightly browned around the edges. 
  • Add ginger+garlic paste and cook for 1 minute. Next add chopped tomato and cook covered until it turns mushy.
  • Add yogurt along with turmeric, red chili powder, garam masala and salt. Mix well and bring the mixture to a simmer. Next add the gatte, half of the chopped mint and cilantro leaves and ½cup of water. Let this mixture simmer for 5-7 minutes.
  • To Assemble Gatte ki Biryani: Add a layer of the masala in the bottom of a heavy bottomed pan; next add 1/3 of the rice, followed by half of the remaining masala, followed by 1/3 of the rice and rest of the masala. Finally add the remaining rice and top it with the rest of the chopped mint and cilantro.
  • Cover the pan and cook for 10-15 minutes or until the rice is completely cooked through and flavors meld.
Serve hot with raita and papad. Rajasthani Gatte ki Biryani Lets check out what my fellow marathoners have cooked today for BM# 27. Signature

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