Gatte ka Pulao with Egg

Name: Gatte ka Pulao with Egg
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1.5 cup basmati rice (washed and soaked for 20 minutes); 4 pcs egg (boiled and peeled); 1 cup chickpea flour (for gatte dough); 2 tbsp yogurt (plain, for gatte dough); 2 tbsp oil (divided); 0.5 tsp carom seeds (for gatte dough); 1 pinch red chili powder (for gatte dough); 1 pinch turmeric powder (for gatte dough); 0.5 tsp salt (divided); 5 cup water (divided; for boiling gatte and cooking rice); 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon; 1 pcs onion (medium, thinly sliced); 1 inch ginger (finely chopped); 2 pcs green chili (slit); 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp cilantro (chopped)

RATING

4.2/5(28)

TASTE SCORE

8/10

Fragrant basmati rice cooked with soft besan gatte, boiled eggs, and warm whole spices makes this Rajasthani-style pulao hearty without feeling too heavy. It is a lovely one-pot style dish for a special lunch or simple dinner spread.

PREP

25m

COOK

35m

SERVES

1 KATORI

504 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice and boil the eggs.
1.Wash the basmati rice well and soak it in water for 20 minutes.
2.Boil the eggs until firm, about 10 minutes.
3.Peel the eggs and set them aside.
TIPSoaked rice cooks into separate grains more easily.
mix · ~5 min
Make the gatte dough.
Mix chickpea flour, yogurt, 1 tsp oil, carom seeds, red chili powder, turmeric powder, and 1 pinch salt. Add a little water as needed and bring it together into a firm but smooth dough.
boil · ~12 min
Shape and boil the gatte.
1.Divide the dough into 3 equal portions and roll each into a long log.
2.Bring 3 cups water to a boil in a wide pan.
3.Slide in the logs and cook until they float and firm up, about 8 to 10 minutes.
4.Lift them out, cool slightly, and slice into bite-size pieces.
TIPKeep the dough firm so the gatte hold their shape while boiling.
saute · ~7 min
Cook the spices and onions.
1.Heat the remaining oil in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon.
3.Add sliced onion, ginger, and green chili, then cook until the onion turns light golden.
4.Stir in coriander powder, garam masala, and 1 pinch salt.
TIPCook the onion just to light golden for a pulao that stays fragrant and not heavy.
saute · ~2 min
Add the gatte and eggs.
Add the sliced gatte and peeled eggs to the pan. Turn gently for 2 minutes so they pick up the spices without breaking.
assemble · ~3 min
Add the rice and cooking liquid.
Drain the soaked rice and add it to the pan. Fold gently. Pour in 2 cups water and add the remaining salt, then bring everything together carefully.
steam · ~20 min
Cover and cook the pulao.
Cover the pan tightly and cook on low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Rest it off the heat for 5 minutes before opening.
TIPLow heat and a tight lid keep the rice fluffy and stop the bottom from catching.
garnish
Garnish with cilantro.
Fluff the pulao gently with a fork, scatter the chopped cilantro over the top, and keep the eggs whole or halved for serving.
serve
Serve the gatte ka pulao hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the gatte dough firm; a soft dough can break apart in the boiling water.
2
Do not skip soaking the basmati rice, or the grains may cook unevenly and turn less fluffy.
3
Slice the boiled gatte only after they cool slightly, so the pieces stay neat and do not crumble.
4
Lightly score the boiled eggs before adding them to the pan if you want the masala to cling better.
5
Cook the onions only to light golden, not deep brown, so the pulao stays delicate and aromatic.
6
After adding rice, fold instead of stirring vigorously to avoid breaking the soaked basmati grains.
7
Let the pulao rest covered for 5 minutes after cooking; this finishes steaming and loosens the grains.
8
Leftovers reheat best with a small splash of water on low heat, so the rice and gatte do not dry out.