Savory Mango Pilaf with Cashews
A gloriously delicious savory mango pilaf with cashews, made with mango puree and basmati rice. A few simple spices add delicious and elegant complexity.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Indian fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 207kcal
- 1 cup basmati rice (soaked for 30 minutes, then drained)
- 1 cup mango puree (canned or fresh is fine)
- 1 cup water
- 1 teaspoon coconut oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 jalapeno pepper (minced. Deseed for less heat)
- ¼ teaspoon turmeric
- ½ teaspoon biryani masala (sub with garam masala or curry powder if you don't have any biryani masala in your pantry)
- Salt to taste
- ½ cup raw cashews (soaked for half an hour, then drained)
Heat the oil in a large saucepan.
Add the mustard seeds. When they sputter and crackle, add the curry leaves and green peppers. Add the turmeric and mix well for 20 seconds.
Add the rice and saute until the grains start to turn opaque, no more than a minute or two.
Add the mango puree, cashew nuts, biryani masala, and water, stir well, and bring the mixture to a boil. Lower the heat the a simmer, and put on a tight lid. Cook for 20 minutes, undisturbed. Let the rice stand at least 10 more minutes after cooking, without taking the lid off, to ensure it is fully cooked.
With a fork, fluff the grains of rice and serve hot with a spicy dal or sabzi.
Calories: 207kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 189mg | Fiber: 2g | Sugar: 7g | Vitamin A: 498IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 1mg