Ram Khichdi | Gatta Pulav

Published On February 28, 2022
In Article
By Guest Author
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Prep Time
15 minutes
Cook Time
15 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING GATTE :
Gram flour / Besan - 2 Tablespoons
Coriander seeds / Sabut dhaniya - 1 Teaspoon
Salt - As per taste
Red chilli powder / Lal mirchi powder - 1 Teaspoon
Cumin seeds / Jeera - 1/2 Teaspoon
Turmeric powder / Haldi powder - 1/4 Teaspoon
Oil - 1 Teaspoon + For frying
Water - As required
FOR PREPARING RAM KHICHDI | GATTA PULAV :
Oil - 2 Tablespoons
Cumin seeds / Jeera - 1/2 Teaspoon
Asafoetida / Hing - A pinch
Potato / Aloo - 1 Diced
Cauliflower / Fulgobhi - 1/4 Cup chopped
Capsicum - 1/2 Chopped
Red chilli / Lal mirch - 1/2 Chopped
Black peppercorn / Kali mirch - 2 to 3
Cloves / Laung - 2 to 3
Bay leaf / Tej patta - 1
Coriander seeds / Sabut dhaniya - 1 Teaspoon
Salt - As per taste
Red chilli powder / Lal mirchi powder - 1 Teaspoon
Turmeric powder / Haldi powder - 1/2 Teaspoon
Coriander powder / Dhaniya powder - 1 Teaspoon
Water - 2 Cups
Rice / Chawal - 1 Cup
All spice mix powder / Garam Masala - 1 Teaspoon (optional)
Cashew / Kaju - As required for garnishing
Raisins / Kishmish - As required for garnishing
Tomato / Tamatar - 1 Chopped
Mint leaves / Phudina - A handful
Milk - 1 Tablespoon

Instructions

Wash rice and soak it in water for 15 minutes. Keep it aside.
FOR PREPARING GATTE :
Take besan in a bowl. Add coriander seeds, salt, red chilli powder, cumin seeds, turmeric powder, and oil. Add water gradually to prepare a medium-consistency dough.
Divide prepare dough into two parts. Take one part of the dough and prepare a cylindrical shape. Now cut small pieces from it to prepare gatte. Likewise, prepare gatte from other part.
Meanwhile, heat oil in a pan. Place the prepared gatte one by one and deep fry them on high flame until they become golden and crispy.
Once done, transfer them to a plate and keep the plate aside.
FOR PREPARING RAM KHICHDI | GATTA PULAV :
Heat oil in the same pan. Add cumin seeds, asafoetida, potato, cauliflower, capsicum, and red chilli. Sauté them on a medium flame for 2 to 3 minutes.
Then add black peppercorn, cloves, bay leaf, coriander seeds by rubbing between your palm, salt, red chilli powder, turmeric powder, and coriander powder. Mix well.
Now add water. Mix well and cook it till water starts to boil. Then add soaked rice. Mix well.
After 3 to 4 minutes add prepared gatte. Mix well. Let it cook for 3 to 4 minutes. Cover the pan with a lid. Let it cook.
Cook it for 15 minutes on low flame. First keep the flame high, when water starts to boil keep the flame low.
Then add all spice mix powder, cashew, kishmish, and tomato. Mix well. Keep the flame low. Let it cook for 1 to 2 minutes.
Now add mint leaves and milk. Turn off the flame. Cover the pan with a lid for 4 to 5 Minutes.
Once done, take it out on a serving plate.
'Ram Khichdi | Gatta Pulav' is ready to be served.