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.

Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 1'.