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Sometimes I wonder if I would be this adventurous at making new dishes if I was not a food blogger. I saw the recipe for this raw mango & potato pulao on a Telugu cooking show one day and made it the same day because I had all the ingredients on hand. As I was making it, I started wondering if I would try this combination if I wasn’t thinking about posting it on the blog.

After that I started wondering how the dish would taste and how the husband would like it. The dish ended up tasting pretty good, even though in hindsight I should have added a little more chili powder and green chilies to make it a little more spicy.

This is a simple rice dish that is mildly spiced and tastes yummy with the sour mango and potato. I ate it with some raita and some leftover dal for a filling meal.

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Green Mango-Potato Pulao Yum
A Simple rice dish that is mildly spiced and tastes yummy with the sour mango and potato. I ate it with some raita and some leftover dal for a filling meal.
Green Mango-Potato Pulao
Course main course
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 Mango Small Raw , cut into thin pieces
  • 1 Potato Small , cut into thin slices
  • 1 Onion Medium , thinly sliced
  • 2 ~ 3 Chilies (adjust per taste) Green
  • 1 tsp Methi Kasoori (dry fenugreek leaves)
  • 1 tbsp Lemon juice
  • ½ ~ 1 tsps Chili powder Red
  • 1 Cinnamon " stick
  • 1 Bay leaf
  • 1 tsp Shahjeera
  • 1 tsp Kalonji (onion seeds)
  • 2 tbsps Cilantro , finely chopped
  • to taste Salt
Course main course
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 Mango Small Raw , cut into thin pieces
  • 1 Potato Small , cut into thin slices
  • 1 Onion Medium , thinly sliced
  • 2 ~ 3 Chilies (adjust per taste) Green
  • 1 tsp Methi Kasoori (dry fenugreek leaves)
  • 1 tbsp Lemon juice
  • ½ ~ 1 tsps Chili powder Red
  • 1 Cinnamon " stick
  • 1 Bay leaf
  • 1 tsp Shahjeera
  • 1 tsp Kalonji (onion seeds)
  • 2 tbsps Cilantro , finely chopped
  • to taste Salt
Green Mango-Potato Pulao
Instructions
  1. Rinsed, drain and soak basmati rice for 30 minutes.
  2. Heat 2tbsp oil in a pan, add the potato slices and cook till golden brown and tender. Remove from the pan and set aside.
  3. In the same pan, add cinnamon stick, bay leaf, shahjeera and kalonji; cook for 30~60seconds or until fragrant.
  4. Next add the onions, green chilies, ginger+garlic paste and kasoori methi. Cook till onions start to turn golden around the edges.
  5. Add 2cups of water (1:2-rice:water ratio) and salt; bring to a boil on medium-high heat. Add the drained basmati rice, lemon juice and cook for 2~3 minutes.
  6. Now add the cooked potato and mango slices on top of the rice. Lower the heat, cover the pot and cook for 8~10 minutes or until all the water is absorbed and the rice is tender.
  7. Turn off the heat and stir the rice once or twice, then cover and set aside for at least 5 minutes before serving.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeJuly -- Week 1'.

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7 thoughts on “Green Mango-Potato Pulao”

  1. Pavani, you surely know how to bring out your dish alive through your pictures..the rice looks so nicely cooked and fluffy!..must say this is a different combination and yes if not for our blog, I don’t think I would even imagine trying out the different combinations we end up cooking..Amma watches the TV shows and notes down, and we end up cooking them the same day if something is very interesting.

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