A hearty Rajasthani rice dish where tender, spiced chickpea flour dumplings (gatta) and hard-boiled eggs are cooked with fragrant basmati rice. A flavorful one-pot meal perfect for a special lunch or dinner.
Prep25 min
Cook40 min
Soak30 min
Servings4
Serving size: 1.5 cups
588cal
19gprotein
82gcarbs
Ingredients
1 cup Besan (Also known as gram flour)
2 tbsp Curd (Whisked until smooth)
1 tbsp Vegetable Oil (For the gatta dough)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Turmeric Powder (For gatta dough)
0.5 tsp Red Chili Powder (For gatta dough)
0.25 tsp Hing (Asafoetida)
0.5 tsp Salt (For gatta dough)
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Besan Gatta Pulao with Egg with Cucumber Raita
Aromatic Besan Gatta Pulao with egg & cooling raita – a protein-packed, soul-satisfying lunch!
This marwari dish is perfect for lunch. With 678.32 calories and 23.61g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
4 pcs Eggs (Hard-boiled and peeled)
3 tbsp Ghee (Clarified butter)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Cloves
4 pcs Black Peppercorns
2 pcs Green Cardamom (Slightly crushed)
1 pcs Onion (Large, thinly sliced)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 pcs Tomato (Medium, finely chopped)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
2.75 cup Water (Or the reserved gatta cooking water)
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
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
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
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
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
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
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.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.