Gatta Pulao with Boondi Raita

Instructions

1. 1

   Prepare Rice and Gatta Dough

   • Rinse the basmati rice under cool water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely.
   • In a mixing bowl, combine besan, 2 tbsp curd, 1 tbsp oil, ajwain, hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt.
   • Mix well to form a crumbly texture. Add water, 1 tablespoon at a time, and knead into a firm, non-sticky dough. Do not over-knead.
   • Divide the dough into 4 equal portions and roll each into a log about 1/2-inch thick.
2. 2

   Cook the Gatta

   • Bring 5 cups of water to a rolling boil in a wide pot. Gently place the dough logs into the boiling water.
   • Cook for 12-15 minutes. The gattas are ready when they float to the top and develop small bubbles on their surface.
   • Using a slotted spoon, remove the cooked gattas and set them aside to cool. IMPORTANT: Reserve the nutrient-rich cooking water for the pulao.
   • Once cooled, slice the gatta logs into 1/2-inch thick rounds.
3. 3

   Prepare the Pulao Masala

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add cumin seeds, bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
   • Add the sliced onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
   • Add the chopped tomatoes, 1/2 tsp turmeric powder, 1 tsp red chili powder, and coriander powder. Cook for 4-5 minutes until the tomatoes are mushy and oil begins to separate from the masala.
4. 4

   Combine and Cook the Pulao

   • Reduce the heat to low. Add the 1/4 cup of whisked curd and stir continuously for 1-2 minutes to prevent it from splitting.
   • Add the sliced gattas to the pot and gently mix to coat them with the masala. Sauté for 2 minutes.
   • Add the drained, soaked rice and 1.5 tsp of salt. Gently stir for a minute, being careful not to break the rice grains.
   • Pour in 3 cups of the reserved gatta cooking water. Stir once and bring the mixture to a boil.
   • Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it cook for 15-18 minutes, or until all the water is absorbed and the rice is cooked through.
5. 5

   Rest, Garnish, and Serve

   • Turn off the heat and let the pulao rest, covered and undisturbed, for at least 10 minutes. This step is crucial for fluffy, separate grains.
   • Open the lid, sprinkle garam masala and freshly chopped coriander leaves over the top.
   • Gently fluff the pulao with a fork. Serve hot with a side of boondi raita or plain yogurt.