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.
Servings: 6 servings
Calories: 207kcal
Ingredients
- 1 cup raw 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)
Instructions
- 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 to 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.
Notes
- Soak the rice and cashews at the same time for 30 minutes. The time shown also includes the 10-minute covered stand after cooking.
Nutrition
Calories: 207kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Potassium: 189mg | Fiber: 2g | Sugar: 7g | Vitamin A: 498IU | Vitamin C: 25mg | Calcium: 22mg | Iron: 1mg