Mango Pulao (Am Pulao)

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Submited by naila from Karachi


8 oz. Patna or Basmati rice

Scant pint (U.S. 2 ¼ cups) boiling water

Salt to taste

½ teaspoon turmeric powder 2 half-ripe mangoes

2 teaspoons ground cummin seeds

1 ½ teaspoons chilli powder

4 oz. grated coconut

2 oz. butter

1 oz. gram dhal

1 sprig curry leaves

or 2 bay leaves

1 tablespoon mustard seeds


Wash the rice thoroughly and put to boil in a scant pint of water with salt and turmeric. Peel and slice the mangoes and mix with the cummin seeds, chilli powder and grated coconut. Fry the dhal, curry leaves and mustard seeds in 1 oz. of the butter and add to the rice. When the rice is almost cooked, stew the mango in the remaining butter.
Put the rice in a serving dish and arrange the mango on top. Serve with sweet chutney.

Note: Preparation time 10 minutes, Cooking time 20 minutes, To serve 4

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Mango Pulao (Am Pulao)

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