Coconut and mango is a classic combination, one that is much loved. The two flavours marry beautifully, which is why they are found together in many dishes like Sticky Rice With Mango, Mango & Coconut Smoothie, Mango & Coconut Bliss Balls, and the like. The dish I present to you today – Coconut & Mango Pulav – uses this classic ingredient combination again, in a very Indian way.
This Coconut & Mango Pulav tastes lovely. The coconut flavour comes from fresh coconut milk, and I have used some of the dried, sugared mangoes that I picked up while holidaying in Thailand recently. I tried out this pulav recently at home on a whim, and it was an instant hit with everyone.
This is a pressure-cooker dish, a one-pot meal that can be put together in mere minutes. It makes for a different-from-the-usual lunch or dinner, perfect for busy weekdays or lazy weekends. Kids will love this Coconut & Mango Pulav – mine did!
Let’s now see how to make this Coconut & Mango Pulav, shall we?
Ingredients (serves 3):
- 1 cup rice
- 1 cup thick coconut milk
- 4-5 beans
- 1 medium-sized onion
- 1 small carrot
- 2 tablespoons shelled green peas
- 4 green chillies
- Salt to taste
- 1 tablespoon oil
- 2 small bay leaves (tej patta)
- 4 cloves (laung)
- 4 cardamom pods (elaichi)
- A 1-inch piece of cinnamon (dalchini)
- 4 large pieces of dried mango (with sugar)
- 2 tablespoons finely chopped fresh coriander
- We will first prepare all the vegetables we need to use in the pulav. Peel the carrot and chop finely. Chop the onion finely. Remove the strings from the green beans, and chop them finely. Slit the green chillies length-wise. Keep the prepared vegetables aside.
- Wash the rice thoroughly under running water, a couple of times. Drain out all the excess water.
- Now, heat the oil in a pressure cooker bottom. Add the bay leaves, cinnamon (broken into two), cardamom and cloves. Let them stay in for a couple of seconds.
- Add the chopped onions to the pan, along with the chopped carrot and beans, and the shelled green peas. Saute for a minute.
- Add the washed and drained rice to the pressure cooker. Saute for a minute.
- Add the 1 cup of coconut milk and 1.5 cups of water. Add in salt to taste and the slit green chillies. Mix well.
- Put the pressure cooker lid on. Pressure cook on high flame for 4 whistles. Let the pressure release naturally.
- Meanwhile, chop the dried mango into small pieces.
- Mix in the finely chopped coriander and the mango bits. Serve immediately.
- I have used Sona Masoori rice here. You may use any other variety of rice you prefer.
- The heat in this pulav comes only from the green chillies. Adjust the quantity of green chillies you use, depending upon how spicy you want the dish to be.
- Use only a minimal amount of vegetables in this pulav. Only mango and coconut are supposed to be the dominating flavours here.
- I have used dried mango from Thailand here, which had some sugar in it. It was quite soft, so I just had to chop it into pieces and add it to the pulav. There was no need to soak the mango.
- Increase or decrease the quantity of dried mango you use, depending upon personal taste preferences.
- I have used 1 cup of thick home-made coconut milk here. Alternatively you may use 200 ml of store-bought coconut milk, which roughly comes up to 1 cup.
- I have used a 5-litre pressure cooker to make this Coconut & Mango Pulav.
- I have used refined oil in this pulav. You may use any oil of your preference or ghee, instead.
Did you like this recipe? Do tell me in your comments!