Anda Mangodi Pulao with Kachumber Salad

Instructions

1. 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. 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. 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. 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.