Best Mango Pulao in town (Recipe)

Photo of Mango Pulao/Pilaf.... by Zeenath Muhammad Amaanullah at BetterButter
 
10 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves

 

ABOUT MANGO PULAO/PILAF.... RECIPE

Amazing rice recipe for all the mango lovers out there. Yes!!! You heard it right. Mango Pulao !!! Isn't that sound an awesome idea? It is not only yummy but also gorgeous in looks and healthy too. Enjoy this king of fruits in an all new fusion recipe by me.

IngredientsServing: 6

  1. FOR COOKING THE RICE:
  2. basmati rice 3 cups
  3. Vegetable stock 6 cups
  4. Maggi seasoning cubes 2
  5. Salt 1 tablespoon
  6. Cinnamon sticks 2
  7. Cardamom pods 4
  8. Caraway seeds 1 teaspoon
  9. Peppercorns 8 to 10
  10. Cloves 7 to 8
  11. FOR SAUTEEING:
  12. Cumin seeds 1 tablespoon
  13. Onions thinly sliced 3
  14. Bay leaves 3
  15. Garlic mince 2 tablespoon
  16. Ginger paste 1 teaspoon
  17. Chilli flakes 2 tablespoon
  18. Ghee 5 tablespoon
  19. Coriander finely chopped a fistful
  20. Alphonso mangoes 3 chopped into cubes.
  21. Spring onion green chopped finely for the garnishing.
  22. Boiled eggs for garnishing and serving
  23. Roasted almonds and cashews few for garnishing (optional)
  24. Instructions

    1. Soak the rice for at least 30 minutes.
    2. Meanwhile bring the vegetable stock to a rolling boil by adding all the ingredients listed under cooking the rice.
    3. Vegetable stock if not available, use 6 cups of plain water with maggi seasoning cubes.
    4. Cook the rice al dente. Do not overcook.
    5. Drain and keep aside.
    6. In a cooking pot, heat ghee and add the cumin seeds.
    7. Now add the bay leaves.
    8. Now add the onions and saute till light pinkish in colour.
    9. Add the ginger and garlic along with the chilli flakes.
    10. Now lastly add the chopped mangoes and saute until 2 to 3 minutes just to make them aromatic.
    11. Adjust salt accordingly.
    12. Now add in the rice into the pot and mix well.
    13. Cover and simmer for about 7 to 8 minutes.
    14. Garnish with loads of nuts, spring onion greens and boiled eggs.
    15. Serve hot with any raita of your preference.

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