Gatte ka Pulao, Boondi Raita and Roasted Papad

Instructions

1. 1

   Prepare Gatte Dough & Rice

   • Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
   • In a mixing bowl, combine besan, carom seeds, asafoetida, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.5 tsp salt. Mix well.
   • Add 2 tbsp of curd and 1 tbsp of oil. Rub the mixture with your fingertips until it resembles coarse crumbs.
   • Add 1-2 tbsp of water, a little at a time, to knead a firm and smooth dough. Do not make it soft. Grease your hands and divide the dough into 4 equal portions.
2. 2

   Boil & Slice Gatte

   • Roll each dough portion into a cylindrical log about 1/2-inch thick.
   • In a wide pot, bring 4 cups of water to a rolling boil. Carefully slide the dough logs into the boiling water.
   • Cook on medium-high heat for 12-15 minutes. The gatte are cooked when they float to the top and develop small blisters on the surface.
   • Using a slotted spoon, remove the gatte and place them on a plate to cool. IMPORTANT: Reserve the water they were boiled in; this flavorful stock will be used to cook the pulao.
   • Once cooled, slice the gatte logs into 1/2-inch thick rounds.
3. 3

   Shallow Fry Gatte

   • Heat 3 tbsp of oil in a pan over medium heat.
   • Add the sliced gatte pieces and shallow fry for 3-4 minutes, turning occasionally, until they are light golden and slightly crisp on the edges.
   • Remove the fried gatte from the pan and set them aside.
4. 4

   Sauté Aromatics (Tadka)

   • In a heavy-bottomed pot or pressure cooker, heat the ghee over medium heat.
   • Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until the spices are fragrant.
   • Add the thinly sliced onions and cook for 6-8 minutes, stirring frequently, until they turn golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
5. 5

   Cook the Masala

   • Reduce the heat to low. In a small bowl, whisk the remaining 2 tbsp of curd with 0.25 tsp turmeric powder, 0.75 tsp red chili powder, and coriander powder to form a smooth paste.
   • Add this yogurt-spice mixture to the pot. Stir continuously for 2-3 minutes to prevent curdling.
   • Cook until the masala thickens and oil begins to separate from the mixture.
6. 6

   Assemble & Cook Pulao

   • Add the drained basmati rice and the fried gatte to the pot. Gently stir for one minute to coat the rice and gatte with the masala.
   • Pour in 3 cups of the reserved gatte water and add 1.5 tsp of salt. Stir gently.
   • Increase the heat to high 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.
   • Do not open the lid during this time. After 18 minutes, turn off the heat.
7. 7

   Rest, Garnish & Serve

   • Let the pulao rest, covered, for at least 10 minutes. This step is crucial for perfectly fluffy rice grains.
   • Open the lid and gently fluff the pulao with a fork.
   • Sprinkle garam masala, lemon juice, and chopped coriander leaves over the top. Mix gently.
   • Serve Gatte ka Pulao hot, accompanied by a bowl of plain yogurt or your favorite raita.