Mango and Sprouts Pulao


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Added to 6 cookbooks
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Its a very delicious dish and I got a prize for it in the middle-east.

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Ingredients


1 cup long grained rice (basmati)
1 cup sprouted pules(Moong and Mutt)
1 small mango Preferably Indian Alphonso,slightly ripe
2 onions cut in to strips lenghwise
2 bayleaves (tejpatta)
few mint leaves (phudina), chopped
4 cloves (laung / lavang)
2 cardamoms (elaichi)
1 tsp cumin seeds (jeera) powder
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp green chilli paste
1 stick cinnamon (dalchini) (1/2 inch)
1 tsp garam masala
1 tsp chaat masala
1/2 tsp turmeric powder (haldi)
1 tbsp curds (dahi)
2 1/2 cups water
2 tbsp oil
salt to taste
For the garish,
onion rings
mint leaves (phudina)

Method

  1. Wash and soak the rice for 30 minutes.
  2. Heat oil in a pan, add cinnamon,cardamom,cloves,bay leaves and fry.
  3. Add onions and fry until golden brown.
  4. Add ginger,garlic,green chilli paste and saute for a few minutes.
  5. Add finely chopped mango,turmeric powder,garam masala powder,chat masala powder,mint leaves and saute till oil separates out.
  6. Add rice, sproutes,curd and mix well,add water and salt to taste, bring to a boil and close the lid.
  7. Now simmer for 10-12 minutes until the rice is cooked.
  8. Put the pulao in a flat dish and garnish with onion rings and mint leaves.
  9. Serve hot with curd or raita.
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This recipe was contributed by qatar123 on 02 Nov 2003


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