Gatte ka Pulao with Egg
A unique Rajasthani rice dish where savory chickpea flour dumplings (gatte) are cooked with fragrant basmati rice and spices. The addition of hard-boiled eggs makes this a wholesome and satisfying one-pot meal.
For 4 servings
Prepare the Gatte (Chickpea Dumplings)
- In a mixing bowl, combine besan, 2 tbsp of the curd, 1 tbsp ghee, ajwain, hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt.
- Mix well and knead into a firm, smooth dough. Use a few drops of water only if necessary. The dough should not be sticky.
- Divide the dough into 3-4 equal portions and roll each into a log about 1/2-inch thick.
- Bring 4 cups of water to a rolling boil in a wide pot. Gently drop the dough logs into the boiling water.
- Cook for 12-15 minutes on medium-high heat. The gatte are cooked when they float to the surface and develop small bubbles on them.
- Using a slotted spoon, remove the cooked gatte and let them cool on a plate. IMPORTANT: Reserve the cooking water for the pulao.
- Once cooled, slice the gatte logs into 1/2-inch thick rounds and set aside.
Sauté Aromatics for Pulao Base
- Heat the remaining 3 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they become fragrant.
- Add the thinly sliced onions and cook for 7-8 minutes, stirring occasionally, until they turn golden brown.
- Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Build the Masala
- Add the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy.
- Add the powdered spices: remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well and cook for 1 minute.
- Reduce the heat to low. Add the remaining whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until oil begins to separate from the masala.
Combine and Cook the Pulao
- Add the sliced gatte and the peeled, hard-boiled eggs to the pot. Gently mix to coat them with the masala. Sauté for 2 minutes.
- Drain the soaked basmati rice completely and add it to the pot. Stir very gently for 1 minute, being careful not to break the rice grains.
- Pour in 3 cups of the reserved gatte cooking water. Add the remaining 1.5 tsp salt and the garam masala. Stir gently.
- Bring the mixture to a boil. For pot cooking: Cover with a tight-fitting lid, reduce heat to the lowest setting, and cook for 15-18 minutes until all water is absorbed.
- For pressure cooker: Secure the lid and cook on medium heat for 2 whistles. Let the pressure release naturally.
Rest and Serve
- Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for fluffy, separate grains.
- Gently fluff the pulao with a fork.
- Garnish with freshly chopped coriander leaves and serve hot with a side of raita or a simple salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Knead a firm, non-sticky dough for the gatte. A soft dough will cause them to disintegrate while boiling.
- 2Always add the whisked curd on low heat and stir continuously to prevent it from curdling.
- 3Using the water in which the gatte were boiled adds immense flavor to the pulao. Don't discard it!
- 4For extra flavor, you can lightly prick the hard-boiled eggs with a fork before adding them to the masala.
- 5Letting the pulao rest for 10 minutes after cooking is essential for the perfect texture.
Adapt it for your goals.
Vegan
Replace ghee with a neutral oil and use a plant-based yogurt. Omit the eggs.
With VegetablesWith Vegetables
Add 1 cup of mixed vegetables like peas, carrots, and beans along with the tomatoes for a more nutritious meal.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper along with the garam masala.
No Egg VersionNo Egg Version
The dish is traditionally made without eggs. Simply omit them to enjoy the classic Gatte ka Pulao.
Why this is on our healthy list.
Rich in Protein
The combination of besan (chickpea flour) and eggs provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Sustained Energy Release
Basmati rice is a good source of complex carbohydrates, which provide a steady supply of energy, keeping you full and active for longer.
Aids Digestion
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known in Indian cuisine for their digestive properties, helping to prevent bloating and indigestion.
Good Source of Fiber
Besan is naturally rich in dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Frequently asked questions
One serving of Gatte ka Pulao with Egg contains approximately 550-650 calories, depending on the amount of ghee used and serving size. It's a calorie-dense, wholesome meal.