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Raw Baby Mangoes, Baby Onions And Baby Potato Pulao

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Ingredients
For vegetables
  Baby potatoes 300 Gram
  Baby onions 300 Gram
  Raw baby mangoes 200 Gram
  Finely chopped onion 300 Gram
  Garlic 20 Gram, finely chopped
  Ginger 20 Gram, finely chopped
  Chillies 8 , deseeded and finely chopped
  Coriander 1⁄2 Cup (8 tbs), freshly cut
  Curry leaves sprig 3
  Mint leaves 4 , finely chopped with stalks
  Salt To Taste
  Oil 2 Tablespoon
For masala
  Grated coconut 200 Gram
  Roasted peanuts 100 Gram
  Black peppercorns 10
  Allspice berries 10 (kababchini)
  Kashmiri chillies 12
For rice
  Basmati rice 300 Gram
  Bay leaves 3
  Nutmeg powder 1⁄4 Teaspoon
  Nigella seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Green cardamoms 6 , crushed
  Ghee 1 Tablespoon
Directions

Peel the onions, potatoes and mangoes and place into salted water.
Place 70 grams ghee in a vessel and when hot, add the bay leaves, nigelle, cumin and mustard seeds and the cardamoms. Fry for 5 minutes. Add the washed rice and salt and cook in a rice cooker till tender.
Place the chopped onions and 3 tablespoons oil in a large vessel. Stir the onions and allow to cook till soft. Lower the flame and add the salt, chopped garlic, ginger, green chillies, coriander and curry sprigs. Cook for 5 minutes and add the potatoes and onions and 2 cups water and half cook them. Then add the mangoes. When the vegetables are soft, add the ground masala and cook for 12-15 minutes. Taste for salt. Sprinkle the mint on top of the gravy.
Take a large flat bottomed vessel and sandwich the potato, onion and mango gravy between two layers of rice. Cover tightly and place on dum for 10 minutes.
Serve with fried fresh or dried fish or with papads and chutney.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Rice
Cook Time: 
25 Minutes

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