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Aloo Aur Aam Kathlon Ka Pulav Recipe, Aam, How To Make Aloo Aur Aam Kathlon Ka Pulav Recipe

It’s a very exotic rice recipe with potatoes and all the sourness in mangoes.

About Recipe

Mamidi pandu, Mam, Aam

How to make ALOO AUR AAM KATHLON KA PULAV

(59 ratings)
2 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
ALOO AUR AAM KATHLON KA PULAV
Author : Vahchef
Main Ingredient : Mango
Servings : 2 persons
Published date : September 03, 2017


Ingredients used in ALOO AUR AAM KATHLON KA PULAV
• Potatoes - 2 numbers.
• Mangoes - 2 numbers.
• Rice - 200 grams.
• Oil - 1 to fry.
• Mint leaves - 1/2 bunch.
• Coriander leaves - 1/2 bunch.
• Green chillies - 6 numbers.
• Mace - 1-2 numbers.
• Cloves - 3-4 numbers.
• Cinnamon - 2-3 sticks.
• Shahi jeera - 1 tea spoon.
• Dhania powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Water - as required.
• Ginger garlic paste - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Salt - to taste.
• Baking soda - 1 pinch.
• Chickpea flour - 1/2 cup.
• Curd - 1/2 cup.
• Spring onions(chopped) - 1/4 cup.
• Chat masala - 1 pinch.
• Red chili powder - 1 pinch.
Method:
  • Take oil in a hot pan and add potatoes, leave it for few minutes so that it is fried, but keep sauteeing them.
  • Now in a mixie jar add mint leaves, coriander leaves and green chillies to grind and make a paste.
  • Once the colour is little changed take out the excess oil from it.
  • Now add mace, cloves, cinnamon, break open cardamon, sahi jeera, ginger garlic paste, green paste, turmeric, coriander powder, cumin powder, mangoes and mix it well.
  • Add green chillies, salt, rice, then add water as per rice quantity.
  • Once it starts boiling add soaked rice and cook it for 7-8 minutes with lid on it.
  • Once the rice is cooked keep it for resting for 3-4 minutes.
  • For raita Heat oil in a kadai and meanwhile take water in a bowl then add pinch of baking soda, chickpea flour and mix into a thin batter.
  • Once the oil is hot start transferring the batter from a container with holes in it into the kadai.
  • Keep hitting your hand slowly so that the drops fall nicely in the oil.
  • Once this is done remove the container from the top and stir it once.
  • Don’t let to become brown in color, just take it out on tissue paper.
  • Take curd in bowl then add, pinch of salt, pinch of cumin powder, whites of spring onions and mix it well till the curd is smooth.
  • Now add the boondi into the curd mixture and add greens of spring onions and mix it well.
  • Atlast add chat masala and red chili powder.

Now it is ready to serve.






Cooking with images Amba, Mavina hunnu






Comments & Reviews

 

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Recent comments

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candidcritic Posted on Thu Jun 11 2015

Love your rice dishes!?

Reply 0 - Replies
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Trivandrum Padmanabhan Janardanan Posted on Sun Jun 14 2015

Very smooth explanation and looks to be a great pulav. Only suggestion is, wrap it up at the end with whatever ingredients are to be used so that it becomes easy when one starts attempting to prepare the dish. Looking forward to many more traditiona

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