Gatta Pulao Recipe

Make dough

In a bowl combine 1.25 cups besan, 0.25 tsp turmeric, 0.5 tsp red chili powder, 0.25 tsp ajwain, 0.5 tsp coriander powder and 0.75 tsp salt. Add 2 tbs oil and 0.25 cup yogurt. Mix with a spoon until crumbly, then use hands to bring into a firm, slightly dry dough. Add up to 1 tbs water only if needed; dough should be pliable but not sticky.

Shape and cook gattas

Divide dough into two portions and roll each into a log about 1 to 1.25 inches thick. Heat 4 cups water in a wide saucepan until simmering. Carefully drop the logs into simmering water and cook, turning occasionally, for 10 minutes — logs will firm up and expand slightly. Remove logs, let cool 3–4 minutes, then cut into 1/2-inch thick rounds (gnocchi-like pieces). Pat dry briefly on kitchen paper.

Pan-fry gattas (optional for texture)

Heat 1–2 tbs oil in a skillet over medium heat. Add the gatta slices in a single layer and lightly fry 2–3 minutes per side until golden spots appear. This step adds texture and prevents them from getting mushy in the pulao. Remove and set aside.

Rinse and soak rice

Rinse 1.25 cups basmati rice under cold water until water runs clear. Soak rice in cold water for 20–30 minutes, then drain thoroughly.

Temper whole spices and sauté aromatics

Heat 2 tbs ghee or oil in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and when they sputter add 1 bay leaf, 3 cardamom pods (crushed slightly), 3 cloves, 1-inch cinnamon stick and 5 peppercorns. Sauté 20–30 seconds until fragrant. Add sliced onion and cook 6–8 minutes until soft and lightly golden. Add 1 tbs julienned ginger and 1 slit green chili; sauté 30 seconds. Add 1/2 cup chopped tomato and cook 2–3 minutes until softened.

Add vegetables and rice

Add 1/2 cup frozen peas (or mixed vegetables) and sauté 1 minute. Add drained rice and gently stir to coat the grains with oil and spices for 1 minute.

Add water and simmer

Pour in 2.25 cups measured water and add 1 tsp salt and 1 tsp lemon juice. Bring to a brisk simmer over medium-high heat. Taste the broth for seasoning (careful — it's hot) and adjust salt if needed.

Add gattas and cook covered

Gently nestle the fried (or boiled) gatta rounds into the simmering rice in an even layer. Reduce heat to low, cover tightly with a lid, and cook undisturbed for 12–15 minutes until rice is tender and water is absorbed.

Rest and finish

Turn off heat and let pulao rest, covered, for 8–10 minutes. This allows steam to finish cooking gattas and separate grains.

Fluff and garnish

Remove lid, gently fluff rice with a fork to separate grains and distribute gattas. Sprinkle 2 tbs chopped coriander and 1 tbs chopped mint. Drizzle 1 tsp lemon juice and adjust seasoning to taste. Serve warm.