Mangodi Pulao

Name: Mangodi Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup basmati rice (washed and soaked for 20 minutes, then drained); 0.5 cup mangodi (small moong dal nuggets); 1 pcs onion (medium, thinly sliced); 1 pcs potato (small, peeled and cubed); 0.5 cup peas (fresh or frozen); 2 pcs green chili (slit); 1 inch ginger (finely chopped); 2 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom (lightly crushed); 4 pcs black pepper (whole); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 2 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.2/5(28)

TASTE SCORE

7/10

A homestyle Rajasthani rice dish where nutty mangodi is lightly fried and cooked with basmati rice, whole spices, and a few vegetables. It turns out fragrant, hearty, and perfect alongside raita or a simple curry.

PREP

15m

COOK

25m

SERVES

1 KATORI

383 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Soak the rice and get the ingredients ready.
Wash the basmati rice well until the water runs mostly clear. Soak it in water for 20 minutes, then drain. Slice the onion, cube the potato, slit the green chili, and chop the ginger.
fry · ~3 min
Fry the mangodi lightly.
Heat 1 tbsp ghee in a heavy pan or pressure cooker base over medium heat. Add the mangodi and fry for 2 to 3 minutes until lightly golden and aromatic. Remove to a plate.
TIPKeep the heat medium so the mangodi browns evenly without turning bitter.
saute · ~6 min
Cook the whole spices and onion.
1.Add the remaining 1 tbsp ghee to the same pan.
2.Add cumin seeds, bay leaf, cloves, green cardamom, and black pepper.
3.Let them sizzle for 20 to 30 seconds until fragrant.
4.Add the sliced onion and cook until light golden, about 4 to 5 minutes.
saute · ~4 min
Cook the vegetables and spices.
1.Add ginger and green chili, and cook for 30 seconds.
2.Add the potato and peas, then stir for 2 to 3 minutes.
3.Add turmeric powder, red chili powder, and salt.
4.Mix well so the vegetables are coated evenly.
mix · ~1 min
Add the rice and fried mangodi.
Add the drained rice and fried mangodi to the pan. Gently stir for 1 minute so the grains are coated in ghee and spices without breaking.
TIPUse a light hand while mixing so the soaked rice grains stay long and separate.
boil · ~5 min
Pour in hot water and bring it to a boil.
Pour in the hot water and stir once gently. Bring the mixture to a full boil over medium-high heat.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
TIPDo not open the lid too often, or the trapped steam escapes and the rice may cook unevenly.
rest · ~5 min
Let the pulao rest off the heat.
Turn off the heat and let the pulao sit covered for 5 minutes. This helps the grains firm up and finish steaming.
garnish
Fluff the rice and add coriander leaves.
Open the lid, fluff the pulao gently with a fork, and sprinkle over the chopped coriander leaves.
serve
Serve the mangodi pulao hot.

PRO TIPS

What to keep in mind.

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

1
Fry the mangodi only to light golden; dark browning can make it taste bitter after steaming.
2
Use a heavy-bottomed pan or cooker base so the potato cooks through without the rice catching at the bottom.
3
After adding hot water, stir just once; repeated stirring can break the soaked basmati and make the pulao sticky.
4
If using frozen peas, add them straight from the freezer so they stay bright and do not turn mushy.
5
Rest the pulao covered for 5 minutes before fluffing so the mangodi softens fully and the grains set separately.
6
Leftovers reheat best with a sprinkle of water and a covered pan on low heat to restore steam without drying the rice.

RECIPE VARIATIONS