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.

“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.

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.

Rajasthani Gatte ki Biryani

  • Servings: 34-serving
  • Difficulty: easy
  • Print


  • Cuisine: Rajasthani
  • Course: main course
  • Preparation Time: 30 mins
  • Cooking Time: 45 mins


For Gatte:
1 cup Besan
to taste Salt
½ tsp Fennel seeds
For Rice:
1½ cups Basmati Rice – soaked in cold water for 30 minutes
3 Cloves
3 pods Cardamom
1” Cinnamon stick
1 Bay leaf
to taste Salt
For the Curry/ Masala:
1 Onion – large, thinly sliced
1 tsp Ginger + garlic paste
1 Tomato – large, chopped
½ cup Mint leaves – lightly packed
½ cup Cilantro – lightly packed
¾ cup Yogurt – well beaten
¼ tsp Turmeric
1 tsp Red chili powder
1 tsp Ground coriander
1 tsp Garam Masala/ Rajastani Garam masala (recipe follows)
to taste Salt


  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. Make the Curry/ Masala: Heat 2tbsp ghee and 1tbsp oil in a saute pan; add onions and cook until lightly browned around the edges. 
  6. Add ginger+garlic paste and cook for 1 minute. Next add chopped tomato and cook covered until it turns mushy.
  7. 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.
  8. 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.
  9. Cover the pan and cook for 10-15 minutes or until the rice is completely cooked through and flavors meld.
  10. Serve hot with raita and papad.

Rajastani Garam Masala:

Recipe from Raghavan Iyer’s 660 Curries:

Rajastani Garam Masala:

  • Servings: 3tbsp
  • Difficulty: easy
  • Print


  • Cuisine: Rajasthani
  • Style of Preparation: Vegan
  • Course: condiments
  • Preparation Time: 10 mins


tsp Black Peppercorns
tsp (use lightly toasted regular cumin seeds if you don’t have black cumin) Black Cumin seeds
tsp Whole cloves
tsp Cardamom seeds
1 – 2 Dried Bay leaves
2 tbsp Dried Mint leaves – , crushed or crumbled
1 tsp Ground Kashmiri chilies
tsp Ground Ginger
tsp Ground Nutmeg
tsp Ground Mace
tsp Ground Cinnamon


  1. Grind peppercorns, cumin,cloves,cardamom and bay leaves in a spice grinder or coffee grinder and grind until smooth.
  2. Dump the mixture in a bowl and add all the other ingredients.
  3. Store this in an airtight container in a cool, dry place. Don’t refrigerate as it might affect the flavors adversely.

Just playing around with the backgrounds 🙂

Lets check out what my fellow marathoners have cooked today for BM# 27.

0 thoughts on “Rajasthani Gatte ki Biryani”

  1. this is nice idea, dont think it is very popular , in maharashtra, the states near the rajasthan border, usualy make gatta biryani, which is not known as rajashtani but recipe is almost the same, except for the use of local spices

  2. Wow that bowl looks awesome Pavani, biryani with gatte sounds very good, though I have only made a subji with it..lovely plating..

  3. I have seen gatte i kadi, not biryani. And for the spices, the seceond one with grey background looks good to my eyes :-).

  4. I have never tried the Gatte varieties but looking at so many posts on Gatte i am tempted to give it a shot!! Lovely pictures there, Pavani.

  5. I think I bookmarked a recipe from TV show abhiruchi where a Telugu actress with Marwari background showed her mom’s recipe. It has been on my list ever since. I think I can just try your recipe now. Love the various rice dishes you have come up with for this BM.

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