Mangodi Pulao | How to make Mangodi Pulao

2 reviews
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ByShikha Gupta
Created on 14th Apr 2016
  • Mangodi Pulao, How to make Mangodi Pulao
Mangodi Pulaoby Shikha Gupta
  • Mangodi Pulao | How to make Mangodi Pulao (61 likes)

  • 2 reviews
    Rate It!
  • By Shikha Gupta
    Created on 14th Apr 2016

About Mangodi Pulao

Rajasthani delicacy Mangodi Pulao serve with masala papad.

Mangodi Pulao, a deliciously amazing recipe to treat your family members. This recipe of Mangodi Pulao by Shikha Gupta will definitely help you in its preparation. Surprisingly the preparations for Mangodi Pulao can be done within 30 minute. Isn't it interesting. Also, the time taken for cooking Mangodi Pulao is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 3 people.A lot of times making Mangodi Pulao can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Mangodi Pulao is just too tempting. Cooking Mangodi Pulaoat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Mangodi Pulao is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofMangodi Pulao from Better Butter.

  • Prep Time30mins
  • Cook Time20mins
  • Serves3People
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 Setha year ago

Sheeni Singha year ago
yummy looking dish