Egg Gatte Pulao
A creative twist on a Rajasthani classic! This one-pot meal features soft, savory dumplings made from egg and chickpea flour, cooked with fragrant basmati rice and aromatic spices. It's a wholesome, protein-packed dish perfect for a special lunch or dinner.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Egg Gatte
- b.In a mixing bowl, combine besan, eggs, curd, ajwain, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, hing, 1/2 tsp salt, and 1 tbsp oil.
- c.Mix thoroughly and knead into a firm, smooth dough. Avoid adding water. If too dry, add a few drops of oil. Let the dough rest for 5-10 minutes.
- d.Divide the dough into 3-4 equal portions and roll each into a log about 3/4-inch thick.
- e.Bring 5 cups of water to a rolling boil in a wide pan. Gently slide the dough logs into the boiling water.
- f.Cook for 12-15 minutes on medium-high heat. The gatte are cooked when they float to the top and develop small bubbles on their surface.
- g.Using a slotted spoon, remove the gatte and let them cool on a plate. Reserve about 3 cups of the cooking water for the pulao.
- h.Once cooled, slice the gatte logs into 1/2-inch thick discs and set aside.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- c.Add cumin seeds, bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for 30-40 seconds until fragrant.
- d.Add the thinly sliced onions and cook, stirring occasionally, for 7-9 minutes until they are well-browned for a rich color and flavor.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Masala
- b.Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
- c.Stir in the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and the remaining 1.5 tsp salt. Mix well.
- d.Cook the masala for 3-4 minutes, stirring occasionally, until the ghee begins to separate from the mixture.
- e.Drain the soaked rice completely and add it to the pot along with the sliced egg gatte.
- f.Gently fold everything together for 1-2 minutes to coat the rice and gatte with the masala, being careful not to break the rice grains.
- 4
Step 4
- a.Cook the Pulao
- b.Pour in 3 cups of the reserved gatte cooking water (or fresh water). Add the garam masala and give it a final gentle stir.
- c.For Pot Method: Bring the water to a boil. Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes until all water is absorbed and rice is cooked.
- d.For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Let the pressure release naturally.
- 5
Step 5
- a.Rest and Garnish
- b.Turn off the heat and let the pulao rest, undisturbed and covered, for at least 10 minutes. This step is crucial for fluffy, separate grains.
- c.Open the lid, drizzle with lemon juice, and gently fluff the rice with a fork.
- d.Garnish with freshly chopped coriander leaves and serve hot with a side of raita or plain curd.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the gatte dough is firm and not sticky. A sticky dough may dissolve while boiling.
- 2Soaking the basmati rice for at least 30 minutes is essential for achieving long, fluffy, and separate grains.
- 3For an even richer flavor, you can lightly pan-fry the sliced gatte in 1 tsp of ghee until golden brown before adding them to the pulao.
- 4Using the water in which the gatte were boiled to cook the pulao adds a significant amount of flavor and nutrients.
- 5Do not skip the 10-minute resting period after cooking; it allows the steam to finish cooking the rice perfectly.
Adapt it for your goals.
Vegetable-Loaded
Add 1 cup of mixed vegetables like peas, diced carrots, and beans along with the onions to make the pulao more nutritious.
Traditional GatteTraditional Gatte
To make the classic version, omit the eggs and use 3-4 tbsp of curd and a pinch of baking soda to form the besan dough. This version is vegetarian.
Spicier KickSpicier Kick
Increase the amount of green chilies to 3-4 or add 1/4 tsp of black pepper powder along with the garam masala for extra heat.
Paneer AdditionPaneer Addition
Add 150g of cubed paneer to the pulao. Lightly fry the paneer cubes until golden and add them along with the gatte.
Why this is on our healthy list.
Excellent Source of Protein
The combination of eggs and besan (chickpea flour) provides a complete protein profile, essential for muscle repair, immune function, and maintaining satiety.
Sustained Energy Release
Basmati rice is a source of complex carbohydrates, which break down slowly to provide a steady supply of energy, preventing sudden spikes in blood sugar levels.
Rich in Dietary Fiber
Besan is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in managing cholesterol levels.
Anti-inflammatory Spices
The pulao is flavored with spices like turmeric, cumin, and cloves, which are known for their antioxidant and anti-inflammatory properties that help combat oxidative stress in the body.
Frequently asked questions
One serving of Egg Gatte Pulao contains approximately 510-540 calories, making it a substantial and filling main course. The exact count can vary based on the amount of ghee and the size of the eggs used.