Besan Gatta Pulao with Egg with Cucumber Raita

Instructions

1. 1

   Prepare the Gatta Dough

   • In a mixing bowl, combine besan, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, hing, and 0.5 tsp salt.
   • Add 2 tbsp of curd and 1 tbsp of vegetable oil. Mix with your fingertips until it resembles coarse crumbs.
   • Gradually add 1-2 tablespoons of water at a time to knead a firm, smooth, and non-sticky dough. Do not over-knead.
   • Divide the dough into 3-4 equal portions. Roll each portion into a smooth cylinder, about 1/2-inch thick.
2. 2

   Boil and Slice the Gattas

   • Bring 5 cups of water to a rolling boil in a wide pot.
   • Carefully slide the gatta logs into the boiling water. Cook for 12-15 minutes on medium-high heat.
   • The gattas are cooked when they float to the top and small bubbles appear on their surface.
   • Using a slotted spoon, remove the cooked gattas and place them on a plate to cool. Reserve the cooking water for the pulao.
   • Once cooled completely, slice the gattas into 1/2-inch thick rounds. Set aside.
3. 3

   Sauté Aromatics for Pulao

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add cumin seeds, bay leaf, cinnamon stick, cloves, black peppercorns, and green cardamom. Sauté for 30-40 seconds until they become fragrant.
   • Add the thinly sliced onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4. 4

   Cook the Pulao Masala

   • Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • Add the spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Sauté for one minute, stirring continuously.
   • Add the sliced gattas and the peeled hard-boiled eggs to the pot. Gently toss to coat them with the masala. Sauté for 2 minutes.
5. 5

   Cook the Pulao

   • Drain the soaked basmati rice completely and add it to the pot. Gently mix with the masala for 1-2 minutes, being careful not to break the rice grains.
   • Pour in 2.75 cups of the reserved gatta water (or fresh water). Add 1.5 tsp salt and garam masala. Stir gently to combine.
   • Bring the mixture to a vigorous boil. Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and cook for 15-18 minutes.
   • Do not open the lid during this time. Cook until all the water is absorbed and the rice is tender.
6. 6

   Rest and Serve

   • Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for the rice grains to firm up and separate.
   • Open the lid and gently fluff the pulao with a fork.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with a side of boondi raita or a simple cucumber salad.