Mangodi Pulao (Fried rice with green gram dumplings) recipe
ingredients
3 cups (600 g) 22 oz Rice, Basmati
1 cup (200 g) 7 oz Mangodi
1 cup (200 ml) 7 fl oz Vegetable oil
5 Green cardamom (choti elaichi)
2 Black cardamom (badi elaichi)
5 Cloves (laung)
2 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
1/2 tsp (1 g) Cumin (jeera) seeds
Salt to taste
6 cups (1 1/2 litre) 48 fl oz Water
1 Onion, browned, sliced
1 cup (200 g) 7 oz Mangodi
1 cup (200 ml) 7 fl oz Vegetable oil
5 Green cardamom (choti elaichi)
2 Black cardamom (badi elaichi)
5 Cloves (laung)
2 Cinnamon (dalchini), 1 inch sticks
2 Bay leaves (tej patta)
1/2 tsp (1 g) Cumin (jeera) seeds
Salt to taste
6 cups (1 1/2 litre) 48 fl oz Water
1 Onion, browned, sliced
method
1. Soak the rice for 10 minutes.
2. Heat 2 tbsp oil in a wok (kadhai); shallow fry the mangodion medium heat for 2 - 3 minutes. Remove and drain the excess oil on absorbent kitchen towels and keep aside.
3. Heat the remaining oil in a pan; add green cardamom and black cardamom, cloves, cinnamon sticks, bay leaves, and cumin seeds. Saute on medium heat till the seeds crackle.
4. Add rice (drained) and mangodi. Stir gently, add salt and water.
5. Bring to the boil and then lower heat. Cook until the liquid dries, stirring only occasionally, very gently.
6. Garnish with browned onion slices and serve.
2. Heat 2 tbsp oil in a wok (kadhai); shallow fry the mangodion medium heat for 2 - 3 minutes. Remove and drain the excess oil on absorbent kitchen towels and keep aside.
3. Heat the remaining oil in a pan; add green cardamom and black cardamom, cloves, cinnamon sticks, bay leaves, and cumin seeds. Saute on medium heat till the seeds crackle.
4. Add rice (drained) and mangodi. Stir gently, add salt and water.
5. Bring to the boil and then lower heat. Cook until the liquid dries, stirring only occasionally, very gently.
6. Garnish with browned onion slices and serve.
serving amount
serves: 4 - 6
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