Cook's Hideout: Green Mango-Potato Pulao

July 04, 2015

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.
Kairi Alu Pulao
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.
Kairi Aloo Pulao
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.
Kairi Aloo Pulao
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

  • 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.
Kairi Alu Pulao

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



  1. The pulao looks amazing, rice being cooked with perfection. :)

  2. Love your recipe. It looks delicious. Must confess the spoon in the picture is lovely!

  3. This pulao must be tangy and yummy.

  4. That's a unique combo. I have some raw mangoes will try to make this ..

  5. 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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