Mangodi Pulao with Kachumber Salad

Instructions

1. 1

   Prepare Rice and Fry Mangodi

   • Rinse the basmati rice under cold running water until the water is clear. Soak it in ample water for 30 minutes, then drain completely and set aside.
   • Heat 2 tablespoons of ghee in a heavy-bottomed pot or pressure cooker over medium-low heat.
   • Add the mangodi and fry, stirring constantly for 3-4 minutes, until they turn a rich golden-brown and release a nutty aroma. Use a slotted spoon to remove them and set aside.
2. 2

   Sauté Aromatics and Masala

   • In the same pot, add the remaining 2 tablespoons of ghee. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-45 seconds until they crackle and become fragrant.
   • Add the asafoetida, followed immediately by the finely chopped onion. Sauté for 6-7 minutes until the onions are soft and light golden.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw smell disappears.
   • Add the tomato puree. Cook for 2 minutes, then add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 5-6 minutes, until it thickens and you see oil separating at the edges.
3. 3

   Combine and Cook the Pulao

   • Add the fried mangodi and green peas to the cooked masala. Stir gently to coat everything evenly.
   • Add the drained rice to the pot. Sauté very gently for 1 minute, being careful not to break the delicate rice grains.
   • Pour in 3 cups of hot water and add the salt. Give it a final gentle stir to combine.
   • Bring the mixture to a vigorous boil. Once boiling, reduce the heat to the absolute lowest setting, cover the pot with a tight-fitting lid, and let it cook undisturbed for 15 minutes.
4. 4

   Rest and Garnish

   • After 15 minutes, turn off the heat. Do not open the lid. Let the pulao rest and steam in its own heat for another 10 minutes. This step is crucial for perfectly fluffy rice.
   • After resting, open the lid. Gently fluff the rice grains with a fork to separate them.
   • Sprinkle the garam masala and drizzle the lemon juice over the pulao. Garnish with freshly chopped coriander leaves.
   • Serve hot with a side of boondi raita, plain yogurt, or papad.