Mangodi Pulao

1. 1
   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.

2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

7. 7
   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.
8. 8
   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.

9. 9
   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.

10. 10
    serve

    Serve the mangodi pulao hot.

Cuisines we love