Do I need to fry the mangodi before adding it?

Yes, lightly frying it improves flavor and keeps the mangodi from becoming too soft or chalky in the finished pulao.

Why did my pulao turn sticky instead of fluffy?

Usually it is from not draining the soaked rice well, using too much water, or stirring after the rice starts cooking.

Can I use leftover boiled rice for this recipe?

This method is designed for raw soaked basmati, but you can toss cooked rice into the masala at the end and steam briefly with less water.

How do I keep the boiled eggs from breaking in the pan?

Coat them gently with the masala using a spoon or by shaking the pan lightly instead of stirring aggressively.

How long can I store leftover Egg Mangodi Pulao?

Cool it promptly and refrigerate for up to 2 days in a covered container, then reheat thoroughly before serving.

Home / Recipes / north_indian / Egg Mangodi Pulao

north_indianMediumeggetariangluten freenut free

Egg Mangodi Pulao

RATING

4.3/5(42)

TASTE SCORE

8/10

Fragrant basmati rice cooked with crisp-fried mangodi, boiled eggs, whole spices, onion, and tomato. This comforting North Indian pulao has plenty of texture and warm spice, making it a satisfying rice dish for a simple family meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

419 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Soak the rice and boil the eggs.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Boil the eggs until hard-boiled, about 10-12 minutes.
4.Cool, peel, and keep the eggs ready.
fry · ~3 min
Fry the mangodi lightly.
Heat 1 tbsp oil in a pan over medium heat. Add the mangodi and fry until lightly golden and crisp, 2-3 minutes. Remove to a plate.
TIPKeep the heat medium so the mangodi turns crisp without burning on the outside.
saute · ~6 min
Cook the whole spices and onion.
1.Heat the remaining oil and ghee in a heavy pan or cooker.
2.Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon.
3.Let the spices sizzle for a few seconds until fragrant.
4.Add the sliced onion and cook until light golden, 5-6 minutes.
saute · ~5 min
Make the masala base.
1.Add green chili and ginger-garlic paste and cook for 1 minute.
2.Add chopped tomato and cook until soft and pulpy, 3-4 minutes.
3.Add turmeric powder, red chili powder, garam masala, and salt.
4.Mix well so the onion-tomato masala coats evenly.
mix · ~2 min
Add the eggs, mangodi, and rice.
Add the boiled eggs and fried mangodi to the masala and turn gently to coat. Add the drained rice and mix carefully for 1 minute so the grains stay whole.
boil · ~4 min
Add water and bring it up to a boil.
Pour in the water and bring the mixture to a boil over medium-high heat.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover tightly, and cook for 12-15 minutes until the rice is tender and the water is absorbed.
TIPDo not stir while the rice cooks or the grains may break and turn sticky.
rest · ~5 min
Rest the pulao before fluffing.
Turn off the heat and let the pulao rest, covered, for 5 minutes. Fluff gently with a fork.
garnish
Garnish with coriander leaves.
serve
Serve the Egg Mangodi Pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Fry the mangodi only until lightly golden; it will cook further with the rice and stay pleasantly crisp-tender.
2
Drain the soaked basmati well before adding it, or extra surface water can make the pulao heavy.
3
If you want the eggs to absorb more masala, make 2-3 shallow slits before coating them in the onion-tomato base.
4
Use a heavy-bottomed pan or cooker so the bottom layer of rice does not scorch during the covered cooking stage.
5
Once the water comes to a boil, keep the heat low and do not stir again, or the basmati grains may break.
6
Resting the pulao for 5 minutes after cooking helps the steam finish the rice and makes fluffing easier.
7
Leftovers reheat best with a sprinkle of water and a covered pan so the rice softens without drying out.