Gatte Pulao with Egg

Name: Gatte Pulao with Egg
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1.5 cup basmati rice (washed and soaked for 20 minutes); 3 cup water (for cooking the rice); 4 pcs egg (boiled and peeled); 1 cup chickpea flour (for gatte); 2 tbsp yogurt (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); 1 tsp coriander powder (for gatte dough); 0.5 tsp salt (divided); 1 pcs bay leaf; 1 tsp cumin seeds; 3 pcs cloves; 2 pcs green cardamom; 1 inch cinnamon; 1 pcs onion (medium, thinly sliced); 1 inch ginger (grated); 4 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 1 pinch black pepper; 1 pinch garam masala; 2 tbsp cilantro (chopped, for garnish)

RATING

4.2/5(21)

TASTE SCORE

8/10

Fragrant basmati rice cooked with soft gram flour dumplings, warm whole spices, and boiled eggs makes this a satisfying Rajasthani-style one-pot meal. It is hearty without feeling too heavy and works beautifully with plain yogurt on the side.

PREP

20m

COOK

40m

SERVES

1 KATORI

509 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice and prepare the eggs.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Boil the eggs, peel them, and keep them aside.
mix · ~7 min
Make the gatte dough.
1.Add chickpea flour, yogurt, 1 tsp oil, carom seeds, red chili powder, turmeric powder, coriander powder, and half of the salt to a bowl.
2.Mix with a little water as needed to make a firm but smooth dough.
3.Divide the dough and roll it into 2 long logs about finger-thick.
TIPKeep the dough firm so the gatte hold their shape while boiling.
boil · ~10 min
Boil the gatte logs.
Bring 4 cups water to a boil in a pot. Add the logs and cook until they rise and feel set, about 8 to 10 minutes. Lift them out, cool slightly, and slice into small rounds.
TIPSave a few spoonfuls of the gatte cooking water only if the pulao looks too dry later.
saute · ~8 min
Cook the whole spices and onion.
1.Heat the remaining oil in a heavy pan over medium heat.
2.Add bay leaf, cumin seeds, cloves, green cardamom, and cinnamon; cook until fragrant (30 seconds).
3.Add onion and cook until light golden (5 to 6 minutes).
4.Add ginger, garlic, and green chili; cook for 1 minute.
saute · ~2 min
Add the gatte and eggs.
Add the sliced gatte, boiled eggs, black pepper, garam masala, and the remaining salt. Toss gently for 2 minutes so the spices coat everything well.
steam · ~15 min
Cook the pulao.
Add the drained rice and stir very gently. Pour in 3 cups water, bring to a boil, then cover and cook on low heat for 15 minutes until the rice is tender and the water is absorbed.
TIPDo not stir much after adding the rice or the grains may break.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao sit covered for 10 minutes so the grains finish steaming and turn fluffy.
garnish
Garnish with cilantro.
serve
Serve the gatte pulao with egg hot.

PRO TIPS

What to keep in mind.

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

1
Drain the soaked basmati very well before adding it, or the pulao can turn sticky.
2
Keep the gatte dough firm and smooth; a soft dough may break apart while boiling.
3
Slice the boiled gatte only after they cool slightly, so the rounds stay neat and don't crumble.
4
Let the onions reach light golden, not dark brown, for a sweeter base that won't overpower the rice.
5
Make 2-3 shallow slits in the boiled eggs before tossing them in, so they absorb the spiced oil better.
6
After the final rest, fluff from the sides with a fork or flat spoon to separate the long rice grains.
7
This pulao reheats best with a spoonful of water sprinkled on top before covering and warming gently.