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Sweet Saffron Mango Pulao

Sweet Saffron Mango Pulao

Mangoes are in season and we all love making different treats from the King of fruits.Lately there has been a wave of inventions in which the mango-primarily a sweet fruit has been used in the preparation of savory dishes and sauces.I somehow love sweet rice,especially sweet Saffron Rice which is my favorite.I used mango pulp to make it with spectacular results!Its so very lovely in taste and texture and is a worth try when guests arrive searching for something special.Check out the recipe here:

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Preparation Time – 45 minutes
Makes – 3-4 servings

Ingredients

1 cup of good quality Basmati Rice
1 cup of sweet mango pulp(1-2 mangoes depending on size)
1/2 cup of warm milk
1 1/2 cups of water
1 cup of sugar
A pinch of salt
4-5 Saffron strands
2 Bay Leaves
2 cardamom pods
2 tbsp cashewnuts
2 tbsp raisins
2 tbsp ghee/oil

Method.

Soak rice for approximately 30 minutes in water.Drain the rice.Soak saffron in warm milk.If mango pulp is thick add 1 tbsp water to it and mix well.

Heat a pan.Add ghee.Now add cardamom seeds and bay leaves.Stir fry till they release their aromas.Add rice and stir fry till the lovely basmati aroma is released.Stir fry for 5 more minutes till the grains turn translucent.Add the pulp.Mix well till the pulp is incorporated into the rice.Add 1 1/2 cups water and mix again.Keep the lid on and cook for 15-20 minutes till the rice is cooked.Add 1/2 cup of sugar now.Mix to dissolve.

Meanwhile fry the nuts in 1 tbsp ghee till golden brown.Add the milk and saffron.

Close the lid and cook further for 5-7 minutes till the grains absorb the liquids and turn fragrant.Add a portion of the fried nuts reserving a few for garnishing.

Now open the pan and cook till all the liquid has been absorbed.Add the other 1/2 cup of sugar here.Mix well and take off heat.
Layer the rice on a plate and serve hot or at room temperature with slices of mango and topped with fried nuts.
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 Serving the Pulao….



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