A unique Rajasthani rice dish where savory chickpea flour dumplings (gatte) are cooked with fragrant basmati rice and spices. The addition of hard-boiled eggs makes this a wholesome and satisfying one-pot meal.
Prep25 min
Cook35 min
Soak30 min
Servings4
Serving size: 1.5 cups
601cal
19gprotein
83gcarbs
Ingredients
1.5 cup Basmati Rice (Washed and soaked for 30 minutes)
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Aromatic Gatte ka Pulao with protein-rich scrambled egg and cool dahi. Pure comfort food!
This rajasthani dish is perfect for lunch. With 763.76 calories and 27.98g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Hing (Asafoetida)
0.75 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom (Slightly crushed)
2 tsp Salt (Adjust to taste)
4 cup Water (For boiling gatte and cooking pulao)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Gatte (Chickpea Dumplings)
In a mixing bowl, combine besan, 2 tbsp of the curd, 1 tbsp ghee, ajwain, hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt.
Mix well and knead into a firm, smooth dough. Use a few drops of water only if necessary. The dough should not be sticky.
Divide the dough into 3-4 equal portions and roll each into a log about 1/2-inch thick.
Bring 4 cups of water to a rolling boil in a wide pot. Gently drop the dough logs into the boiling water.
Cook for 12-15 minutes on medium-high heat. The gatte are cooked when they float to the surface and develop small bubbles on them.
Using a slotted spoon, remove the cooked gatte and let them cool on a plate. IMPORTANT: Reserve the cooking water for the pulao.
Once cooled, slice the gatte logs into 1/2-inch thick rounds and set aside.
2
Sauté Aromatics for Pulao Base
Heat the remaining 3 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they become fragrant.
Add the thinly sliced onions and cook for 7-8 minutes, stirring occasionally, until they turn golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Build the Masala
Add the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy.
Add the powdered spices: remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well and cook for 1 minute.
Reduce the heat to low. Add the remaining whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until oil begins to separate from the masala.
4
Combine and Cook the Pulao
Add the sliced gatte and the peeled, hard-boiled eggs to the pot. Gently mix to coat them with the masala. Sauté for 2 minutes.
Drain the soaked basmati rice completely and add it to the pot. Stir very gently for 1 minute, being careful not to break the rice grains.
Pour in 3 cups of the reserved gatte cooking water. Add the remaining 1.5 tsp salt and the garam masala. Stir gently.
Bring the mixture to a boil. For pot cooking: Cover with a tight-fitting lid, reduce heat to the lowest setting, and cook for 15-18 minutes until all water is absorbed.
For pressure cooker: Secure the lid and cook on medium heat for 2 whistles. Let the pressure release naturally.
5
Rest and Serve
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for fluffy, separate grains.
Gently fluff the pulao with a fork.
Garnish with freshly chopped coriander leaves and serve hot with a side of raita or a simple salad.
4
Serving size: 1 cup
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
