Egg Mangodi Pulao

Name: Egg Mangodi Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup basmati rice (soaked for 20 minutes and drained); 4 pcs egg (hard-boiled and peeled); 0.5 cup mangodi (small moong dal dumplings); 1 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, chopped); 2 pcs green chili (slit); 1 tsp ginger-garlic paste; 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom; 1 inch cinnamon; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 2 tbsp oil; 1 tsp ghee; 2 cup water; 2 tbsp coriander leaves (chopped)

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.