Mango Pulao

Name: Mango Pulao
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups Gobindobhog Rice or any basmati rice; 1/4 cup Ghee; 2 Cardamom; 1 inch Cinnamon; 2 cloves; 1/4 cup Cashews; 1/4 cup raisins; 1/4 cup almonds; 1/2 cup sugar; 1 teaspoon salt; 3 cups water; 1/2 cup mango puree; 1/2 cup chopped mangoes

Ananya Ghosh @anan_17091990

Kolkata, West Bengal

Goodness of mangoes now in basanti pulao

Ananya Ghosh @anan_17091990

Kolkata, West Bengal

Goodness of mangoes now in basanti pulao

Saved

Ingredients

30 minutes

2 servings

2 cupsGobindobhog Rice or any basmati rice
1/4 cupGhee
2 Cardamom
1 inchCinnamon
2cloves
1/4 cupCashews
1/4 cupraisins
1/4 cupalmonds
1/2 cupsugar
1 teaspoonsalt
3 cupswater
1/2 cupmango puree
1/2 cupchopped mangoes

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Steps

30 minutes

1

In a kadhai add ghee, then add the whole spices. As the spices release the flavours, add the rice and fry it for 5 minutes.
2

Add the Cashews, raisins, and almonds. Fry till the dry fruits are golden brown in colour.
3

Add the water and the mango puree to the rice, cover it and let it cook on low to medium flame.
4

After 15 check the rice to see if it is cooked and add the sugar at this stage. If the rice is not done, add a splash of water and let it simmer on low flame for 5 minutes. After that open the lid and allow the steam to escape so that the rice doesn't get sticky.
5

Add the chopped mangoes to the Pulao and stir it well. Serve hot with mutton curry.