Anda Mangodi Pulao

1. 1
   prep

   Soak the rice and dal.

   1.Wash 1.5 cups basmati rice and soak in water for 30 minutes. Drain and set aside.

   2.Wash 0.5 cup moong dal and soak in water for 2 hours. Drain completely.

   TIPSoaking the dal well gives the mangodis a lighter, airy texture.
2. 2
   prep · ~10 min

   Boil and prepare the eggs.

   Place 4 eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 8 minutes. Drain, cool under running water, peel, and halve. Set aside.

   TIPA splash of vinegar in the boiling water helps prevent the shells from cracking.
3. 3
   prep · ~5 min

   Make the mangodi batter.

   1.Grind the soaked moong dal in a mixer grinder with very little water to a coarse, thick paste.

   2.Transfer to a bowl and whisk vigorously for 2 minutes to incorporate air.

   TIPKeep the batter thick — if it is runny, the mangodis will soak up too much oil.
4. 4
   fry · ~10 min

   Shallow-fry the mangodis.

   1.Heat 2 tbsp oil in a frying pan over medium heat.

   2.Drop small spoonfuls of the batter into the pan to form mini dumplings.

   3.Fry until golden brown on all sides, turning gently (3-4 minutes per batch).

   4.Drain on paper towels and set aside.

   TIPDo not crowd the pan — fry mangodis in small batches so they cook evenly and stay crisp.
5. 5
   temper · ~1 min

   Bloom the whole spices.

   1.Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat.

   2.Add 2 bay leaves, 1-inch cinnamon stick, 3 crushed cardamom pods, 4 cloves, and 1 tsp cumin seeds.

   3.Sauté until the spices crackle and turn fragrant (30-40 seconds).

   TIPGhee adds richness — don't rush this step, the whole spices need to release their oils.
6. 6
   saute · ~14 min

   Cook the onions and aromatics.

   1.Add 2 thinly sliced onions to the pot and sauté until deep golden brown (8-10 minutes).

   2.Stir in 1 inch grated ginger, 4 minced garlic cloves, and 2 slit green chilies. Sauté for 1 minute.

   3.Add 1 finely chopped tomato and cook until soft and the ghee separates slightly (3-4 minutes).

   TIPA deep golden color on the onions is key — it gives the pulao its rich taste and natural sweetness.
7. 7
   saute · ~1 min

   Cook the spice powders.

   1.Lower the heat and add 1 pinch turmeric powder, 1 pinch red chili powder, 1 tsp coriander powder, and 1 pinch garam masala.

   2.Stir briskly for 20-30 seconds until the raw smell disappears.

   TIPKeeping the heat low at this stage prevents the powdered spices from burning and turning bitter.
8. 8
   simmer · ~17 min

   Cook the rice with mangodis.

   1.Add the drained basmati rice and fried mangodis to the pot. Gently stir to coat everything with the masala.

   2.Pour in 2.75 cups hot water and add 0.5 tsp salt. Stir once.

   3.Bring to a rolling boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid.

   4.Let it steam undisturbed for 15-17 minutes until the rice is tender and water is absorbed.

   TIPDo not lift the lid while the rice cooks — the trapped steam is what makes the grains fluffy and long.
9. 9
   assemble · ~5 min

   Add the boiled eggs.

   Gently fluff the cooked pulao with a fork. Nestle the halved boiled eggs on top, cover again, and let them warm through on residual heat for 5 minutes.

10. 10
    garnish

    Finish and serve.

    1.Drizzle 1 tbsp lemon juice over the pulao.

    2.Garnish with 2 tbsp chopped coriander leaves.

    3.Serve hot with a side of raita or plain yogurt.

Cuisines we love