Mangodi Pulao | How to make Mangodi Pulao

By Shikha Gupta  |  14th Apr 2016  |  
2 reviews Rate It!
  • Mangodi Pulao, How to make Mangodi Pulao
Mangodi Pulaoby Shikha Gupta
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

472

2





About Mangodi Pulao

Rajasthani delicacy Mangodi Pulao serve with masala papad.

Mangodi Pulao is a popular aromatic and delicious dish. You can try making this amazing Mangodi Pulao in your kitchen. This recipe requires 30 minutes for preparation and 20 minutes to cook. The Mangodi Pulao by Shikha Gupta has detailed steps with pictures so you can easily learn how to cook Mangodi Pulao at home without any difficulty. Mangodi Pulao is enjoyed by everyone and can be served on special occasions. The flavours of the Mangodi Pulao would satiate your taste buds. You must try making Mangodi Pulao this weekend. Share your Mangodi Pulao cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Shikha Gupta for inputs. In case you have any queries for Mangodi Pulao you can comment on the recipe page to connect with the Shikha Gupta. You can also rate the Mangodi Pulao and give feedback.

Mangodi Pulao

Ingredients to make Mangodi Pulao

  • 1-1/2 cup Rice
  • 3/4 cup mangodi (Badi)
  • Oil/ghee 3 tbsp
  • 1 tbsp Oil
  • Tej patta 1
  • Clove 3 - 4
  • Black pepper 1/2 tsp
  • Garam masala 1/2 tsp
  • Salt to taste
  • Chilli powder 1/2 tsp
  • Ginger Chilli paste 2 tsp
  • Chopped coriander leaves
  • For Garnish:
  • Papad
  • Lemon

How to make Mangodi Pulao

  1. Soak the rice for atleast 30 minutes.
  2. Fry the Badi golden brown in a pan with 1 tbsp oil.
  3. Heat oil/ghee in cooker, add tej patta, cloves, black pepper, ginger chilli paste and the fried Badi. Add in 3 1/2 cup water.
  4. Let it boil. Add rice, coriander and lemon juice. Cover and cook for one whistle.
  5. Let it cool, serve it hot with masala papad and raita.
  6. Garnish it with coriander and sprinkle lemon juice over it

My Tip:

Use ghee for better taste, do not use haldi powder and do not over fry Mangodi else it will burn.

Reviews for Mangodi Pulao (2)

Madhu Seth2 years ago

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Sheeni Singh2 years ago

yummy looking dish
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