Gatte Pulao with Egg

1. 1

   Step 1

   • a.Preparation (30 mins)
   • b.Rinse 1.5 cups of basmati rice until the water runs clear, then soak in water for 30 minutes. Drain completely before use.
   • c.Hard-boil 4 eggs for 10-12 minutes. Cool them in ice water, then peel and set aside.
   • d.Thinly slice 1 large onion, finely chop 2 medium tomatoes, and slit 2 green chilies.
2. 2

   Step 2

   • a.Make the Gatte Dough (10 mins)
   • b.In a mixing bowl, combine 1 cup besan, 2 tbsp curd, 1 tbsp ghee, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.5 tsp salt.
   • c.Mix well to form a crumbly texture. Add 2-3 tablespoons of water, a little at a time, to knead a firm and smooth dough. Do not over-knead.
   • d.Divide the dough into 4 equal portions and roll each into a log about 1/2-inch thick.
3. 3

   Step 3

   • a.Boil and Fry the Gatte (20 mins)
   • b.Bring 5 cups of water to a rolling boil in a wide pan. Gently place the dough logs into the boiling water.
   • c.Cook for 12-15 minutes. The gatte are cooked when they float to the top and develop small bubbles on their surface.
   • d.Remove the gatte with a slotted spoon and let them cool for 5 minutes. Slice them into 1/2-inch thick rounds.
   • e.Heat 2 tbsp of ghee in a pan over medium heat. Add the sliced gatte and shallow fry for 4-5 minutes, turning occasionally, until they are light golden and slightly crisp. Remove and set aside.
4. 4

   Step 4

   • a.Prepare the Pulao Masala (10 mins)
   • b.In a heavy-bottomed pot or kadai, heat the remaining 2 tbsp of ghee over medium heat.
   • c.Add 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 5 black peppercorns. Sauté for 30 seconds until fragrant.
   • d.Add the sliced onions and cook for 6-7 minutes until they turn golden brown.
   • e.Add 1 tbsp ginger-garlic paste and the slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • f.Add the chopped tomatoes and cook for 4-5 minutes until they soften.
   • g.Stir in 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1.5 tsp salt. Cook for 2 minutes until the ghee separates from the masala.
5. 5

   Step 5

   • a.Cook the Pulao (25 mins)
   • b.Reduce the heat to low. Add the remaining 4 tbsp of whisked curd, stirring continuously for a minute to prevent curdling.
   • c.Add the fried gatte to the masala and mix gently to coat them well.
   • d.Add the drained, soaked rice. Gently stir for 1 minute, ensuring the grains don't break.
   • e.Pour in 3 cups of water and add 0.5 tsp garam masala. Bring the mixture to a boil over high heat.
   • f.Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and cook for 15-18 minutes, or until all water is absorbed.
   • g.Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for fluffy rice.
6. 6

   Step 6

   • a.Garnish and Serve
   • b.Gently fluff the cooked pulao with a fork.
   • c.Halve the boiled eggs and arrange them over the pulao.
   • d.Garnish with 3 tbsp of freshly chopped coriander leaves.
   • e.Serve hot with a side of raita or plain curd.

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