Biryani, a rich and aromatic rice delicacy, occupies a revered position in the chronicles of Indian cuisine. Every state has its own distinct biryani style, which includes the renowned Hyderabadi biryani and the fragrant Lucknowi biryani. Although meat is the predominant component in most biryanis, Rajasthan presents a remarkable vegetarian substitute called Gatte Ki Dum Biryani.
The term "gatte" refers to gram flour dumplings that have been infused with spices such as cumin, coriander, and chilli powder. Gatte is a usual component in Rajasthani cuisine. In order to get a crispy texture, these dumplings are first boiled and then fried. This combination gives the biryani a deliciously crunchy texture.
By blending the nuttiness of gram flour with the richness of spices, Gatte Ki Dum Biryani creates a dish that is a combination of flavours and textures. Cooked rice is often layered with fried gatte and a variety of aromatic spices, herbs, and curry. The meal is typically served warm. A balanced combination of flavours is achieved with each spoonful of rice because the rice is able to absorb the flavours of the gatte.
Ingredients:
For Gatte:
1 cup gram flour (besan)
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
1/2 tsp cumin seeds (jeera)
Salt to taste
Water as needed
For Rice:
1 cup basmati rice
Water for soaking
Salt to taste
For Biryani:
2 tbsp ghee or oil
1 onion, thinly sliced
1 tomato, chopped
1/2 cup yoghurt
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
Saffron strands soaked in warm milk
Salt to taste
Method:
Prepare the gatte by mixing gram flour, carom seeds, asafoetida, cumin seeds, salt, and water to form a firm dough. Roll the dough into logs and boil them until cooked through. Then, slice the logs into smaller pieces.
Heat ghee or oil in a pan and fry the gatte until golden brown. Remove and set aside.
Soak basmati rice in water for 30 minutes, then cook until 70% done. Drain and set aside.
In the same pan, add sliced onions and sauté until golden brown. Add ginger-garlic paste and chopped tomatoes, and cook until the tomatoes soften.
Stir in yoghurt and spices - turmeric powder, red chilli powder, coriander powder, and garam masala. Cook until the oil separates.
Layer the cooked rice and fried gatte in a heavy-bottomed pan. Sprinkle fresh coriander and mint leaves on each layer. Drizzle saffron-infused milk over the top layer.
Cover the pan with a lid and cook on low heat for 15-20 minutes to allow the flavors to blend and the biryani to steam.
Serve hot, garnished with additional chopped coriander and mint leaves.