Mango Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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