Ingredients

• Basmathi rice - 2 cup
• cashew nuts - 3 tbsp
• Ghee - 5 tbsp
• cloves 4
• cinnamon 4 pieces
• cardamom 4
• onion - 1 cup, sliced
• chilli powder - 1 tsp
• 100% natural or fresh mango juice - 1 cup
• ripe but firm mango - 1 cup, diced
• salt to taste

How to Make Mango Pulao

• Clean the rice.
• Add 3 cups water and allow to soak for 15 minutes.
• Split the cashew nuts into halves.
• Heat Ghee in a Kadai, fry cashew nuts till golden brown.
• Drain and reserve.
• To the remaining Ghee in the Kadai, add the spices.
• Add onions and fry till brown.
• Add chilli powder, then the rice with the water.
• Add the Mango juice and salt.
• Cover and cook on a low flame till the rice is done and the liquid is absorbed.
• Switch off the fire and leave the rice without disturbing.
• After 15 minutes, gently stir in the mango pieces and cashew nuts.
• Serve hot.