Raw mango pulao, a simple and easy pulao recipe made using raw mango, is a perfect lunch box recipe. Mangoes are in season and I am posting a recipe using ripe mangoes. Raw mangoes somehow get so often in Singapore, as it is in season everywhere I wanted to post recipes using raw mango too. Generally, we make a South Indian version of raw mango rice, but this is a North Indian pulao recipe and it tasted so yummy too. I just came across the name of Raw Mango Pulao in a restaurant menu very long back and just noted down the name. While going through that notebook, I was reminded of that and just tried it randomly and it was well received by everyone at home. The crunchiness of the cashew nuts complimented the mango pulao and it paired well with Dabba-style dal.
Also, check out my
Raw mango pulao recipe
Ingredients
- 1/2 cup Basmati rice
- 1/4 cup Raw mango grated
- 1 Cardamom
- few Mint leaves
- few Coriander leaves
- 1 Green chili
- 1 clove Garlic
- Ginger a tiny piece
- 1 tbsp Oil + ghee together
- 1/8 tsp Turmeric powder
- 1/4 tsp Garam masala
- Cashew nuts few optional
Instructions
- Wash the rice and cook in 1/2 cup of water for 3 whistles.
- Add salt and cardamom while cooking the rice.
- Discard the cardamom and spread the rice in a wide plate.
- Grind the mint, coriander, garlic, ginger and green chili into a paste.
- Do not add any water.
- In a pan add the oil plus ghee and add in the cashew nuts.
- Roast till golden brown.
- Take it out and keep it aside.
- In the same oil add the ground paste and saute for 3-4 minutes in a medium flame.
- Add the grated raw mango now.
- Add turmeric powder, garam masala and salt.
- Saute for 3-4 minutes.
- Ensure not to burn the mango mixture.
- Add the cooked rice now.
- Mix well evenly.
- Add the roasted cashew nuts.
- Mix well.
- Switch off the flame.
- Garnish with coriander leaves.
- Raw mango pulao is ready to serve.
Video
Notes
1. If you wish to add some whole garam masala you can add it after adding oil. 2. Cashew nuts give nice crunchiness to the raw mango pulao. 3. You can also add fresh green peas to the mango pulao.
Method with step by step pictures:
- Wash the rice and cook in 1/2 cup of water for 3 whistles.
- Add salt and cardamom while cooking the rice.
- Discard the cardamom and spread the rice on a wide plate.
- Grind the mint, coriander, garlic, ginger, and green chili into a paste.
- Do not add any water.
- Keep the raw mango grated.
- In a pan add the oil plus ghee and add in the cashew nuts.
- Roast till golden brown.
- Take it out and keep it aside.
- In the same oil add the ground paste and saute for 3-4 minutes on a medium flame.
- Add the grated raw mango now.
- Add turmeric powder, garam masala, and salt.
- Saute for 3-4 minutes.
- Ensure not to burn the mango mixture.
- Add the cooked rice now.
- Mix well evenly.
- Add the roasted cashew nuts.
- Mix well.
- Switch off the flame.
- Garnish with coriander leaves.
- Raw mango pulao is ready to serve.
- If you wish to add some whole garam masala you can add it after adding oil
- Cashew nuts give nice crunchiness to the raw mango pulao.
- You can also add fresh green peas to the mango pulao.
