When mentioning pulao, the imagination often pictures a plate full of vegetables such as peas, cheese, raisins, carrots, and cilantro, along with many spices. This food is so delicious and appealing that many enjoy cooking it for lunch. However, there is another type of pulao that does not require cheese or peas but possesses such a unique flavor that after the first taste, one wants to cook it again. This pulao is prepared in the kitchens of Rajasthan and is called Ram Pulao.
The Marwari-style Ram Pulao is so magnificent that even the taste of biryani seems pale. The main feature of this dish is the use of lentils made from chickpea flour (besan), which gives this outwardly simple dish a completely different flavor. If you want to try something new and traditional this weekend, be sure to save this simple recipe for Ram Pulao from Rajasthan. Let's learn how to prepare the famous Ram Pulao from Rajasthan.
Ingredients
(In the original text, the section 'Ingredients' is presented as a heading, but the list of ingredients is missing, so it is omitted in the detailed description of the process.)
Simple Way to Prepare Ram Pulao
To begin preparing Ram Pulao, thoroughly wash and rinse the rice and lentils, then soak them in water for about an hour. After that, you need to prepare the gatties (lentils). For this, mix one cup of chickpea flour with 2-3 tablespoons of yogurt. Then add red pepper, ajwain (ajika), coriander powder, and garam masala, as well as salt to taste, and mix all components well. Adding a little water, knead the dough until it is soft, like roti dough.
Divide the prepared dough into four parts and roll each part into a long cylindrical shape by hand. In a large pot, heat about 500 grams of water. When the water starts boiling, drop the chickpea flour rolls into it and boil over high heat for about 20 minutes. After the gatties are fully cooked, remove them from the water and let them cool. Cut the cooled gatties into small pieces and set them aside.
Now, put the soaked rice into a multi-cooker and add the required amount of water, cooking it until approximately two whistles (until done). Meanwhile, lightly crush the cloves, cardamom, and black pepper into coarse pieces. In a pan, heat 2 tablespoons of oil and let the cumin seeds sizzle. Then fry the remaining whole spices for a few seconds.
Add grated ginger and finely chopped green pepper and sauté. After that, place the prepared gatties into the pan. Sprinkle the gatties with turmeric, red pepper, coriander, and other spices, as well as salt, and mix well. Cook for some time so that the gatties fully absorb the spice aromas.
Then add the cooked rice and gently mix it with the gatties. After mixing, let it simmer on low heat for some time, then turn off the gas. Finally, sprinkle with fresh cilantro and serve hot. This is how a delicious and traditional Ram Pulao from Rajasthan is prepared.
