Authentic Marwari Mangodi Pulao with Boondi Raita

Name: Authentic Marwari Mangodi Pulao with Boondi Raita
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Rajasthani
Ingredients: 1.5 cups long-grain basmati rice, washed and soaked for 20 minutes; 1/2 cup moong dal mangodi (small sun-dried lentil dumplings); 2 tablespoons ghee; 1 teaspoon cumin seeds; 2 green cardamom pods; 1 black cardamom; 1-inch cinnamon stick; 2 bay leaves; 1 large onion, thinly sliced; 1 tablespoon ginger-garlic paste; 2 green chilies, slit; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 3 cups water; Salt to taste; Fresh coriander leaves for garnish; 1.5 cups plain yogurt, whisked (for raita); 1/2 cup fried boondi (for raita); 1/2 teaspoon roasted cumin powder; A pinch of black salt

A fragrant Rajasthani one-pot rice delicacy featuring sun-dried lentil dumplings simmered with aromatic whole spices. Paired with crispy boondi raita, this comforting meal offers a delightful contrast of textures and earthy flavors.

Photo by Shameel mukkath on Pexels

50min Total Time

4 Servings

Rajasthani Cuisine

Recipe

Heat ghee in a heavy-bottomed pan or pressure cooker over medium heat and lightly crush the mangodi into smaller pieces.

Add the mangodi to the hot ghee and sauté until golden brown and aromatic, then remove and set aside.

In the remaining ghee, add cumin seeds, green cardamom, black cardamom, cinnamon stick, and bay leaves, letting them sizzle.

Add the sliced onions and sauté until translucent and light golden brown.

Stir in the ginger-garlic paste and slit green chilies, cooking for another minute until the raw aroma disappears.

Add turmeric powder, red chili powder, and coriander powder, mixing well with the onion base.

Drain the soaked basmati rice and add it to the pan along with the fried mangodi, gently stirring to coat without breaking the rice grains.

Pour in 3 cups of water and add salt to mix thoroughly, then bring the mixture to a gentle boil.

Cover with a tight-fitting lid, reduce the heat to low, and cook for 12 to 15 minutes until the rice and mangodi are tender and water is fully absorbed.

Turn off the heat and let the pulao rest covered for 5 minutes before fluffing gently with a fork.

To prepare the raita, whisk the yogurt until smooth, stir in roasted cumin powder, black salt, and gently fold in the boondi just before serving.

Garnish the hot mangodi pulao with fresh coriander leaves and serve alongside the prepared boondi raita.

Ingredients

1.5 cups long-grain basmati rice, washed and soaked for 20 minutes

1/2 cup moong dal mangodi (small sun-dried lentil dumplings)

2 tablespoons ghee

1 teaspoon cumin seeds

2 green cardamom pods

1 black cardamom

1-inch cinnamon stick

2 bay leaves

1 large onion, thinly sliced

1 tablespoon ginger-garlic paste

2 green chilies, slit

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

3 cups water

Salt to taste

Fresh coriander leaves for garnish

1.5 cups plain yogurt, whisked (for raita)

1/2 cup fried boondi (for raita)

1/2 teaspoon roasted cumin powder

A pinch of black salt

*This AI-generated recipe may contain inaccuracies.