Name: Mango Pulao/Pilaf.... recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: FOR COOKING THE RICE:; basmati rice 3 cups; Vegetable stock 6 cups; Maggi seasoning cubes 2; Salt 1 tablespoon; Cinnamon sticks 2; Cardamom pods 4; Caraway seeds 1 teaspoon; Peppercorns 8 to 10; Cloves 7 to 8; FOR SAUTEEING:; Cumin seeds 1 tablespoon; Onions thinly sliced 3; Bay leaves 3; Garlic mince 2 tablespoon; Ginger paste 1 teaspoon; Chilli flakes 2 tablespoon; Ghee 5 tablespoon; Coriander finely chopped a fistful; Alphonso mangoes 3 chopped into cubes.; Spring onion green chopped finely for the garnishing.; Boiled eggs for garnishing and serving; Roasted almonds and cashews few for garnishing (optional)

ABOUT Mango Pulao/Pilaf.... RECIPE

Amazing rice recipe for all the mango lovers out there. Yes!!! You heard it right. Mango Pilaf !!! 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.

Ingredients Serving: 6

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

Instructions

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

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