Course : Main

Cuisine: Indian

Servings: 5 -6 persons

Rest Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes (excluding rest time )

Ingredients:

• 2 cups basmati rice

• 1 + 1/2 cup mangodi

• 1 big potato chopped into cubes

• 3 tomatoes chopped finely

• 4 onions sliced finely

• 1 tbsp chopped garlic

• 1/2 tbsp chopped ginger

• 1-2 chopped green chillies

• 2 tej patta (bay leaves)

• 1 cinnamon stick

• 1 black cardamon

• 4-5 cloves

• 1 tsp shahi jeera

• 1 tsp turmeric powder

• 1/2 tbsp chilli powder

• 1/2 tbsp jeera ( cumin) powder

• 1 tbsp coriander powder

• 1 tsp garam masala

• some chopped coriander leaves

• some chopped pudina ( mint ) leaves

• salt as per taste

Method:

1. Clean, wash and soak the rice in 2 cups of water for about 30 minutes.

2. In a pressure cooker heat 1/4 cup oil then add the jeera when it splutters add the tej patta, cinnamon, cardamom and cloves. Then add the garlic and ginger saute them for a second and then add the sliced onions and cook on medium to low flame till golden brown in colour. Add the chopped tomatoes, green chillies, pudina leaves, all the dry spices and salt. Cook till the tomatoes are soft and mushy.

3. Mix the chopped potatoes and mangodi and again cook for 2-3 minutes.

4. Drain the water from the rice but do not throw the water. Keep aside for future use.

5. Add the rice and slowly give it a mix. Add the rice water and close the cooker.

6. Cook upto 3 whistles. Once the pressure is released open the cooker and lightly mix the rice.

7. Remove in a serving dish and garnish with chopped coriander leaves.

Serve this yummy mangodi rice with curds.