After trying Mango curry, I was ready to expand my raw mango recipe repertoire. So when I saw this recipe for Mango-Coconut Pulao on a telugu cooking show, I promptly noted it down.
With Summer being in full swing in our neck of woods, fresh green mangoes are widely available in the Indian groceries. I always make sure that I get a few, so I can use them to make pappu (dal) or this aam ka panna or this masala curry. But this mango coconut pulao is simple to make and is perfect one-pot meal for weeknights.
Heat 2tbsp ghee or oil in a saute pan; add cinnamon stick, cloves, cardamom pods and bay leaves; saute until fragrant, add onions, green chilies and cook until onions are lightly browned around the edges.
Add ginger+garlic paste and cook for a minute. Next add mango cubes and carrots. Cover and cook until the veggies are tender, make sure that they don't turn to mush.
Next add salt, chopped mint, cooked rice and grated coconut. Mix well, cover and cook for 3-4 minutes. Serve hot.