Raw Mango Pulao

Tangy and flavourful pulao which is very easy and quick to prepare. The tanginess of raw mangoes is balanced by the sweetness of peas. The tempering of curry leaves, mustard seeds and peanuts makes it heavenly delicious by creating a burst of flavours in your mouth.


Time: 30 minutes


Serves: 2

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  1. 3 tablespoons grated raw mango
  2. 2 cups boiled rice
  3. 2 tablespoons peas
  4. 2 tablespoons peanuts
  5. 1 tablespoon oil
  6. 8-10 curry leaves
  7. 1 teaspoon mustard seeds
  8. 2-3 dry whole red chillies
  9. 2 green chillies, chopped
  10. 1/4 teaspoon asafoetida
  11. 1/2 teaspoon turmeric powder
  12. Salt to taste


  1. Rinse the rice and soak it for 15 minutes. Boil 2 cups of water in a pot. When the water starts boiling, drain the soaked rice and add it to the pot. Add salt and cover the pot tightly with a lid. Turn down the heat to its lowest setting and let the rice cook for 15 minutes. Remove the pot from heat after 15 minutes but do not open the lid for 10 minutes. After 10 minutes, remove the lid and fluff the rice with the help of a fork and keep aside.
  2. Heat oil in a deep pan. Add mustard seeds and let the seeds crackle. Add whole red chilies, curry leaves, asafoetida powder and raw peanuts. Sauté them for 1 minute, stirring continuously to let them release their aroma in the oil. Add grated raw mango, peas, salt and turmeric. Reduce the heat to low and cover the pan. Cook for 1-2 minutes to allow the raw mango to soften a bit.
  3. Add rice, mix well and cook on low heat till rice are heated through and get a nice lemon color.
  4. Garnish with raw mango wedges. Serve hot!

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