Egg Mangodi Pulao with Mint Raita

Instructions

1. 1

   Preparation

   • Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely and set aside.
   • While the rice is soaking, place the eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Drain, cool in ice water, peel, and set aside.
2. 2

   Fry Mangodi and Sauté Aromatics

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the moong dal mangodi and fry for 2-3 minutes, stirring constantly, until they turn golden brown. Remove with a slotted spoon and keep aside.
   • In the same ghee, add cumin seeds, bay leaf, cinnamon stick, cloves, and crushed green cardamoms. Sauté for 30-40 seconds until they become fragrant and the cumin seeds sizzle.
   • Add the thinly sliced onions and cook for 8-10 minutes, stirring occasionally, until they are deeply golden brown (birista).
3. 3

   Build the Masala Base

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 4-5 minutes until they soften and turn mushy.
   • Add the powdered spices: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1-2 minutes until the ghee starts to separate from the masala.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from curdling. Cook until the masala thickens again.
4. 4

   Cook the Pulao

   • Add the drained soaked rice and the fried mangodi to the pot. Gently fold them into the masala for 1 minute, being careful not to break the rice grains.
   • Pour in 2.75 cups of water and add the salt. Stir gently and bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
5. 5

   Rest, Garnish, and Serve

   • Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and separate.
   • Open the lid and gently fluff the rice with a fork.
   • Sprinkle the garam masala and fresh lemon juice over the rice. Gently mix.
   • Carefully place the hard-boiled eggs into the pulao (you can leave them whole or halved).
   • Garnish with freshly chopped coriander leaves and serve hot with a side of raita or a simple salad.