Mango Rice Pilaf

Mango rice pilaf is a delicious and flavorful dish that combines the sweetness of mango with the savory flavors of rice and spices. Here's a recipe to make mango rice pilaf:

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword mango rice, pilaf, rice

Prep Time 10

Cook Time 20

Servings servings

Calories 495kcal

Ingredients

1 cup Basmati rice
1 large Ripe mango peeled and pureed
1 small Onion finely chopped
2 large Garlic cloves minced
1 inch Fresh ginger grated
1 med Green chili chopped (optional, adjust to taste)
½ tsp Turmeric powder
½ tsp Cumin seeds
2 tbsp Ghee or cooking oil
1 tsp Kosher salt to taste
½ tsp Black pepper powder
1 cup Chopped nuts almonds, cashews
1 cup Dried fruits raisins, cranberries
¼ cup Fresh cilantro leaves chopped (for garnish)

Instructions

Prep - Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
1 cup Basmati rice
Nuts - Heat ghee or oil in a large saucepan or skillet over medium heat. Add the nuts, and dry fruits and let them sizzle for a minute until toasted. Take them out of the pan and set aside.
1 cup Chopped nuts, 1 cup Dried fruits
Sauté - Add the chopped onions to the pan and sauté until they turn translucent and lightly golden. Add the minced garlic, grated ginger, and green chili (if using). Cook for another minute, stirring constantly.
1 small Onion, 2 large Garlic cloves, 1 inch Fresh ginger, 1 med Green chili, ½ tsp Turmeric powder, ½ tsp Cumin seeds, 2 tbsp Ghee
Mango - Add the mango puree to the pan along with turmeric powder. Mix well and cook for a few minutes until the mango softens slightly.
1 large Ripe mango
Rice - Add the soaked and drained rice to the pan. Stir gently to coat the rice with the mango and spices. Season it with salt and pepper according to your taste. Return the nuts and fruits to the pan.
1 tsp Kosher salt, ½ tsp Black pepper powder
Broth - Pour 1 ½ cups of water into the pan and bring it to a boil. Once the water comes to a boil, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 15-20 minutes or until the rice is cooked and all the liquid is absorbed. Avoid opening the lid during this time to prevent steam from escaping.
Rest - Once the rice is cooked, remove the pan from heat and let it sit covered for another 5 minutes to allow the steam to settle.
Fluff the rice gently with a fork to separate the grains. Garnish with fresh cilantro leaves.
¼ cup Fresh cilantro leaves
Serve - Your mango rice pilaf is now ready to be served! It pairs well with raita (yogurt sauce) or any curry you choose. Enjoy!

Notes

The secret lies in the cooking process.

- First, start with high-quality ingredients and measure them carefully.
- Use a heavy-bottomed pot with a tight-fitting lid to ensure even cooking, and don't peek while the rice is cooking.

Let it steam undisturbed until it's fully cooked, then fluff it with a fork. Following these simple steps, you'll end up with perfectly fluffy, flavorful rice every time.
With the secret to perfect pilaf in mind, you can confidently experiment with different ingredients and customize the recipe to suit your tastes.
Don't be afraid to substitute or add in your favorite flavors to elevate this comfort food classic.

Nutrition