Gatte ka pulao

Step 1: Mix 4 oz gram flour (besan), ½ tsp carom seeds (ajwain), ½ tsp red chilli powder, ¼ tsp ground turmeric, ½ tsp ground coriander and ½ tsp salt, rub in 1 ½ tbsp ghee, then add 2 tbsp plain yogurt and knead to a firm, smooth dough, adding a few drops of water only if needed. It should feel like stiff roti dough.

Step 2: Divide into 4 and roll each piece into a log about 1.5 cm thick, oiling your palms so the surface is smooth and crack-free.

Step 3: Bring 4 ¼ cups water to the boil, slide in the logs and cook on a medium heat for 12–15 minutes, until they float and tiny bubbles show on the surface. Lift them out and save the cooking water.

Step 4: When cool enough to handle, cut the logs into 1 cm slices. Heat 1 tbsp ghee in a frying pan over a medium heat and fry the gatte for 3–4 minutes, turning, until golden on all sides. Set aside.

Step 5: Heat 2 tbsp ghee in a heavy pan with a lid over a medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 4 cloves, 1 ⅛ in cinnamon stick, 1 black cardamom pod and 3 green cardamom pods and stir for 30 seconds until fragrant, then add ¼ tsp gluten-free asafoetida.

Step 6: Add 1 onion and fry for 6–7 minutes until golden, then add ¾ in ginger and 2 green chillies and stir for 1 minute.

Step 7: Drain 10 ½ oz basmati rice and add it to the pan. Stir gently for 2 minutes so every grain is coated in ghee and looks translucent at the edges.

Step 8: Pour in 2 ¼ cups gatte cooking water, add 1 ¼ tsp salt and ½ tsp garam masala and bring to the boil. Lay the fried gatte on top.

Step 9: Cover tightly and cook on the lowest heat for 12 minutes, until the water is absorbed and small steam holes appear. Turn off the heat and leave covered for 10 minutes more.

Step 10: Fluff gently with a fork, folding the gatte through the rice, and scatter with ⅓ oz fresh coriander.