Mangodi Pulao (Fried rice with green gram dumplings)
Ingredients
- 22 oz Rice Basmati
- 7 oz Mangodi
- 7 floz 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 Cumin jeera seeds
- Salt to taste
- 48 floz Water
- 1 Onion browned, sliced
Instructions
- Soak the rice for 10 minutes.
- 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.
- 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.
- Add rice (drained) and mangodi. Stir gently, add salt and water.
- Bring to the boil and then lower heat. Cook until the liquid dries, stirring only occasionally, very gently.
- Garnish with browned onion slices and serve.
Calories: 822 kcal
Carbohydrates: 108 g
Protein: 17 g
Fat: 36g
Saturated Fat: 6 g
Trans Fat: 1 g
Sodium: 23 mg
Potassium: 505 mg
Fiber: 13 g
Sugar: 2 g
Vitamin A: 22 IU
Vitamin C: 3 mg
Calcium: 87 mg
Iron: 4 mg