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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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