Mangodi Pulaoby Shikha Gupta

Mangodi Pulaoby Shikha Gupta
  • Mangodi Pulao | How To Make Mangodi Pulao (25 likes)

  • By Shikha Gupta|
    Last updated on Feb 19th

How To Make Mangodi Pulao

Rajasthani delicacy Mangodi Pulao serve with masala papad.

  • Prep Time30mins
  • Cook Time20mins
  • Serves3People

Key ingredients for Mangodi Pulao

  • How to make Garam Masala

  • How to make Ghee

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

Steps 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.

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