Raw mango pulao, easy pulao recipes

Raw mango pulao, a simple and easy pulao recipe made using raw mango, a perfect lunch box recipe. Mangoes are in season and i am posting recipe using ripe mangoes. Raw mangoes somehow we get so often in Singapore, as it is in season everywhere i wanted to post recipes using raw mango too. Generally we make South Indian version of  raw mango rice, but this is a North Indian pulao recipe and it tasted so yum too. I just came across this name of Raw mango pulao in a restaurant menu very long back and just noted down the name. While going through that notebook, i was reminded of that and just tried it randomly and it was well received by every one at home. The crunchiness of the cashew nuts complimented the mango pulao and it paired well with Dabba style dal.
Also check out my

• Curry leaves pulao
• Coriander pulao

Raw mango pulao recipe

Recipe Cuisine: Indian|  Recipe Category: Lunch | Dinner
Prep Time: 10 mins   |  Cook time: 25 mins |  serves: 1-2 | Author: Jeyashri 
Raw mango pulao, a simple and easy pulao recipe made using raw mango, a perfect lunch box recipe.

    Basmati rice  1/2 cup
    Raw mango  1/4 cup (grated)
    Cardamom  1
    Mint leaves  few
    Coriander leaves  few
    Green chili  1
    Garlic  1 clove
    Ginger  a tiny piece
    Oil  + ghee  1 tblsp
    Turmeric powder  a pinch
    Garam masala  a pinch 
    Cashew nuts  few (optional)

Method:

• Wash the rice and cook in 1/2 cup of water for 3 whistles.
• Add salt and cardamom while cooking the rice.
• Discard the cardamom and spread the rice in a wide plate.
• Grind the mint, coriander, garlic, ginger and green chili into a paste.
• Do not add any water.
• In a pan add the oil plus ghee and add in the cashew nuts.
• Roast till golden brown.
• Take it out and keep it aside.
• In the same oil add the ground paste and saute for 3-4 minutes in a medium flame.
• Add the grated raw mango now.
• Add turmeric powder, garam masala and salt. 
• Saute for 3-4  minutes.
• Ensure not to burn the mango mixture.
• Add the cooked rice now.
• Mix well evenly.
• Add the roasted cashew nuts.
• Mix well.
• Switch off the flame.
• Garnish with coriander leaves.
• Raw mango pulao is ready to serve.

Method with step by step pictures:

• Wash the rice and cook in 1/2 cup of water for 3 whistles.
• Add salt and cardamom while cooking the rice.
• Discard the cardamom and spread the rice in a wide plate.

• Grind the mint, coriander, garlic, ginger and green chili into a paste.
• Do not add any water.
• Keep the raw mango grated.

• In a pan add the oil plus ghee and add in the cashew nuts.
• Roast till golden brown.

• Take it out and keep it aside.
• In the same oil add the ground paste and saute for 3-4 minutes in a medium flame.

• Add the grated raw mango now.
• Add turmeric powder, garam masala and salt. 
• Saute for 3-4  minutes.

• Ensure not to burn the mango mixture.
• Add the cooked rice now.

• Mix well evenly.
• Add the roasted cashew nuts.
• Mix well.

• Switch off the flame.
• Garnish with coriander leaves.
• Raw mango pulao is ready to serve.

Notes:

1. If you wish to add some whole garam masala you can add it after adding oil
2. Cashew nuts gives nice crunchiness to the raw mango pulao.
3. You can also add fresh green peas to the mango pulao.