Escape to a tropical paradise on your plate with Coconut Mango Pulao, a vibrant and surprisingly refreshing twist on classic Indian rice. This aromatic dish blends the sweetness of ripe mango with the creamy richness of coconut milk, creating a flavour profile that's both familiar and utterly unique. Fragrant basmati rice absorbs the delicious sauce, punctuated by the subtle spice notes of cardamom and cinnamon, offering a textural and flavourful journey in every bite. Forget bland rice dishes; this is an explosion of taste that's perfect as a light lunch, a satisfying side, or even a show-stopping vegetarian main course.
The delightful combination of sweet mango and fragrant spices makes this Pulao a culinary adventure waiting to happen. Ready to embark on this flavour journey? Let's dive into the simple, step-by-step instructions below to create your own delicious Coconut Mango Pulao.
Tools Needed
- Pressure cooker
- Mixer
- Knife
- Cutting board
Ingredients
- Alphonso Mangoes: 3
- Ghee: 2 tablespoons
- Cumin seeds: 1 teaspoon
- Bay leaves: 2
- Black peppercorns: 1 teaspoon
- Cashew nuts: 101 pieces
- Almonds: 1 tablespoon, finely chopped
- Raisins: 1 tablespoon
- Black currants: 1 tablespoon
- Grated fresh coconut: 1 cup
- Coconut milk: 1 cup
- Sugar: 2 teaspoons
- Salt: 1 teaspoon + a little
- Turmeric powder: 1/2 teaspoon
- Rice: 1 1/2 cups
- Saffron: a little
- Water: as needed for rice
Step-by-Step Instructions
Step 1. Preparing the Aromatic Base and Mango Puree
- Peel and cut 3 Alphonso mangoes into slices, discarding any bad parts. Blend the mango slices into a smooth puree using a mixer.
- Heat ghee in a pressure cooker. Add cumin seeds, bay leaves, and black peppercorns. Sauté until fragrant.
- Add cashew nuts, almonds, raisins, and black currants to the pressure cooker. Lightly fry until fragrant.
- Add grated fresh coconut to the pressure cooker and sauté briefly.
Step 2. Combining Ingredients and Cooking
- Add mango puree, coconut milk, sugar, salt, and turmeric powder to the pressure cooker. Mix well.
- Add rice and water to the pressure cooker, ensuring sufficient water for the rice to cook. Stir in a little saffron.
- Cook the pulao in the pressure cooker until it whistles three times. Allow it to rest after cooking.
Step 3. Finishing Touches
- Fluff the cooked rice with a fork. Garnish with some chopped almonds for added crunch.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Use Alphonso mangoes for their unique sweetness and color.
- Properly roasting cumin seeds is crucial for enhancing the flavor.
- The combination of coconut and mango is a unique and delicious one, often paired in Ayurvedic cuisine.
- Adding a little turmeric enhances the color of the pulao.
- Ensure the rice is properly cooked by letting it rest after cooking in the pressure cooker.
Nutrition
- N/A
FAQs
1. Can I use frozen mango instead of fresh mango?
Yes, you can! Just make sure to thaw it completely and drain any excess liquid before adding it to the pulao. Frozen mango might slightly alter the texture, but the flavor will still be delicious.
2. What can I substitute for coconut milk?
While coconut milk is key to the flavor, you can try using full-fat cream or even a mix of regular milk and a little bit of condensed milk for a similar creamy texture. The flavor will be different, however.
This Coconut Mango Pulao is a testament to the versatility and deliciousness of Indian cuisine, offering a delightful balance of sweet and savory flavors. With its simple yet elegant preparation, it's a recipe perfect for both experienced cooks and culinary novices alike. Enjoy this tropical twist on a classic rice dish, and don't be afraid to experiment with your own additions for a personalized touch!