A fragrant one-pot rice dish where fluffy basmati rice is cooked with spicy moong dal nuggets (mangodi) and boiled eggs. This North Indian specialty is a hearty and flavorful meal, perfect for a satisfying lunch or dinner.
Prep20 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 serving
618cal
24gprotein
93gcarbs
Ingredients
1.5 cup Basmati Rice (washed and soaked for 30 minutes)
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Aromatic, protein-packed Anda Mangodi Pulao with fresh Kachumber Salad. An energy-giving delight!
This marwari dish is perfect for dinner. With 665.18 calories and 25.650000000000002g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
16gfat
1 tsp Cumin Seeds
1 whole Bay Leaf
1 inch piece Cinnamon Stick
4 whole Cloves
6 whole Black Peppercorns
2 pods Green Cardamoms (lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.5 tsp Salt (adjust to taste)
3 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Preparation (Approx. 20 minutes)
Wash the basmati rice thoroughly until the water runs clear, then soak it in fresh water for 30 minutes.
Hard boil the eggs for 10-12 minutes. Once cooked, peel them and make a few shallow slits on the surface with a knife. This helps them absorb the masala flavors.
Heat 1 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the mangodi and fry, stirring continuously, for 4-5 minutes until they are golden brown and aromatic. Remove with a slotted spoon and set aside.
2
Create the Pulao Base (Approx. 15 minutes)
In the same pot, add the remaining 2 tbsp of ghee. Once hot, add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, black peppercorns, and green cardamoms. Sauté for 30-40 seconds until they crackle and release their aroma.
Add the thinly sliced onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw smell disappears.
Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
Lower the heat and add the powdered spices: turmeric, red chili, and coriander powder, along with salt. Mix well and cook for 1 minute.
Add the whisked curd and stir continuously for 2-3 minutes until the ghee starts to separate from the masala.
3
Cook the Pulao (Approx. 20 minutes)
Add the fried mangodi to the masala and mix gently to coat.
Drain the soaked rice completely and add it to the pot. Gently stir for 1-2 minutes, being careful not to break the delicate rice grains.
Pour in 3 cups of water and give it a final gentle stir. Bring the mixture to a vigorous boil.
Carefully place the slit, boiled eggs into the pot.
Reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
After the time is up, turn off the heat completely.
4
Rest and Serve (Approx. 10 minutes)
Let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the rice grains to firm up and become perfectly fluffy.
Open the lid, sprinkle the garam masala and chopped coriander leaves over the top.
Use a fork to gently fluff the rice from the sides, mixing everything together lightly.
Serve the hot and aromatic Anda Mangodi Pulao with a side of plain yogurt, boondi raita, or a simple kachumber salad.
47cal
2gprotein
11gcarbs
0gfat
Ingredients
200 g Red Onion (about 2 medium, finely chopped)
240 g Tomato (about 2 medium, deseeded and finely chopped)
300 g Cucumber (about 1 large, peeled and finely chopped)
1 pc Green Chili (optional, finely chopped)
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped)
0.5 tsp Salt (or to taste)
0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Chaat Masala
0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
Instructions
1
Prepare the Vegetables (8 minutes)
Wash all vegetables thoroughly.
Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
Finely chop the red onion. If using, finely chop the green chili.
Place all the chopped vegetables into a large mixing bowl.
2
Combine and Season (1 minute)
Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
Pour the freshly squeezed lemon juice over the mixture.
3
Toss and Serve (1 minute)
Add the freshly chopped coriander leaves.
Gently toss everything together until the vegetables are evenly coated with spices.
Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.