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A traditional Rajasthani rice dish where savory chickpea flour dumplings are cooked with fragrant basmati rice and aromatic spices, elevated with the addition of boiled eggs. A hearty and flavorful one-pot meal.
For 4 servings
Preparation (30 mins)
Make the Gatte Dough (10 mins)
Boil and Fry the Gatte (20 mins)
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A traditional Rajasthani rice dish where savory chickpea flour dumplings are cooked with fragrant basmati rice and aromatic spices, elevated with the addition of boiled eggs. A hearty and flavorful one-pot meal.
This rajasthani recipe takes 80 minutes to prepare and yields 4 servings. At 642.42 calories per serving with 19.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Pulao Masala (10 mins)
Cook the Pulao (25 mins)
Garnish and Serve
Omit the eggs and add 1 cup of mixed vegetables like peas, carrots, and beans along with the onions to make a vegetable gatte pulao.
Increase the amount of green chilies and red chili powder. You can also add a teaspoon of black pepper powder along with the garam masala.
Add 150g of cubed paneer, lightly fried, along with the gatte for an even richer and more protein-packed dish.
The combination of besan (gram flour), curd, and eggs makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Besan is naturally high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to improve digestion and prevent bloating and gas.
The basmati rice provides complex carbohydrates, which are the body's primary source of energy, making this a fulfilling and energizing one-pot meal.
One serving of Gatte Pulao with Egg (approximately 1.5 cups or 380g) contains around 550-650 calories, depending on the amount of ghee used. It's a substantial meal providing carbohydrates, protein, and fats.
Yes, it can be a balanced and healthy meal. Besan (gram flour) is a good source of protein and fiber. Eggs add high-quality protein. The spices used have various health benefits. To make it healthier, use less ghee and serve with a vegetable raita.
Gatte can become hard if the dough is too tight or over-kneaded. Ensure you use just enough water to form a firm but pliable dough. Adding a little ghee and curd to the dough helps keep them soft. Also, do not over-boil them.
Absolutely! You can prepare the gatte (boil and slice them) a day in advance and store them in an airtight container in the refrigerator. Fry them just before adding to the pulao masala.
Yes. Follow the steps until adding the rice and water. Secure the lid and cook on high heat for 2 whistles. Let the pressure release naturally. This will reduce the final cooking time significantly.
To make it vegan, you would need to omit the eggs, replace the curd with a plant-based yogurt (like cashew or coconut yogurt), and use vegetable oil instead of ghee.