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Easy Savory Mango Pilaf with Cashews
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5 from 2 votes

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 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian fusion
Servings: 6 servings


  • 1 cup basmati rice, soaked for 30 minutes, then drained
  • 1 cup mango puree (canned or fresh is fine)
  • 1 cup water
  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves (about 16 leaves)
  • 1 green pepper, like jalapeno, minced
  • ¼ tsp turmeric
  • ½ tsp 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 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.