Receta Green Mango-Potato Pulao
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 with not 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.
Ingredients:
- Basmati Rice - 1cup
- Raw Mango - 1 small, cut into thin pieces
- Potato - 1 small, cut into thin slices
- Onion - 1 medium, thinly sliced
- Green Chilies - 2~3 (adjust per taste)
- Kasoori Methi (dry fenugreek leaves) - 1tsp
- Lemon juice - 1tbsp
- Red Chili powder - ½~1tsp
- Cinnamon stick - 1" piece
- Bay leaf - 1
- Shahjeera - 1tsp
- Kalonji (onion seeds) - 1tsp
- Cilantro - 2tbsp, finely chopped
- Salt - to taste
Method:
Rinsed, drain and soak basmati rice for 30 minutes.
Heat 2tbsp oil in a pan, add the potato slices and cook till golden brown and tender. Remove from the pan and set aside.
In the same pan, add cinnamon stick, bay leaf, shahjeera and kalonji; cook for 30~60seconds or until fragrant.
Next add the onions, green chilies, ginger+garlic paste and kasoori methi. Cook till onions start to turn golden around the edges.
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.
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.
Turn off the heat and stir the rice once or twice, then cover and set aside for at least 5 minutes before serving.