Mango Pickle Achari Pulao is an amazing recipe to bring a completely different flavor to your everyday rice meal. It combines the fragrant and texture of basmati rice with the sizzling flavor of raw mango pickle. The pickle adds a wonderful taste profile to the pulao, turning a simple rice dish into something much more fascinating.
Mango pickle is the star ingredient which brings together the flavors of raw mango, spices and oil, giving the pulao a delicious achari masti. A small amount of pickle is generally enough because its flavor is quite strong.
And then comes the heart of the dish Pulao, which is a popular rice-based dish wherein the rice is cooked or combined with vegetables and aromatic spices. It is filling and easy to customize. In this version, adding vegetables such as carrots and beans gives freshness, texture and nutrition while the mango pickle gives the pulao its signature achari drizzle.
INGREDIENTS
For the Basmati Rice
- Basmati rice - 1½ cups
- Water - about 6 cups, for boiling
- Salt - as per taste
- Bay leaf - 1
- Green cardamom - 2
- Cloves - 3
- Cinnamon - 1 small piece
- Oil - 1 teaspoon
For the Achari Pulao
- Cooked basmati rice - from the above recipe
- Mango pickle - 2 tablespoons
- Carrot - 1 medium, finely chopped
- French beans - ½ cup, finely chopped
- Onion - 1 medium, thinly sliced
- Green chili - 1, finely chopped
- Ginger - 1 teaspoon, finely chopped or grated
- Cumin seeds - 1 teaspoon
- Turmeric powder - ¼ teaspoon
- Red chili powder - ½ teaspoon (optional, depending on how spicy the pickle is)
- Garam masala - ½ teaspoon
- Salt - about ½ teaspoon, or according to taste
- Oil - 2 tablespoons
- Fresh coriander - 2 tablespoons, chopped
PREPARATION
1. Wash and Soak the Rice
Take 1½ cups of basmati rice in a large bowl. Wash the rice gently with water 2-3 times until the water becomes relatively clear. Now add enough water to completely cover the rice and let it soak for about 20-30 minutes. After soaking, drain the water completely and keep the rice aside.
2. Boil the Basmati Rice
Take a large pot and add approximately 6 cups of water. Add 1 teaspoon salt, 1 bay leaf, 2 green cardamoms, 3 cloves, 1 small piece of cinnamon, 1 teaspoon oil. Add the soaked and drained basmati rice to boiling water. Keep stirring now and then so that the rice does not stick to the bottom. Cook the rice on medium-high heat until the grains are about 90% cooked. Avoid cooking it until it becomes completely soft.
3. Drain and Rest the Rice
Once the rice is cooked, immediately drain it using a large strainer. Spread the rice gently on a large plate or tray so that it does not become mushy. Let the rice rest for about 5-10 minutes.
4. Start Making the Achari Pulao
Take a large wide pan and place it over medium heat. Add 2 tablespoons of oil till it warms. Add 1 teaspoon cumin seeds and allow them to crackle. Now add 1 sliced onion, 1 chopped green chili, 1 teaspoon chopped or grated ginger. And sauté everything for about 2-3 minutes, until the onion becomes light golden and the raw smell of the ginger disappears.
5. Add the Vegetables
Now add 1 finely chopped carrot, ½ cup finely chopped French beans and mix everything well. Cook the vegetables for approximately 4-5 minutes on medium heat. Cook until the vegetables should become slightly tender while still retaining some of their crunch.
6. Add the Spices
Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder (optional), ½ teaspoon garam masala, about ½ teaspoon salt as per taste if required. Make sure to add salt carefully as the mango pickle already contains salt and spices. Mix everything thoroughly and cook the mixture for another 1 minute.
7. Add the Mango Pickle
Add 2 tablespoons of mango pickle to the vegetable mixture. Mix the pickle thoroughly with the vegetables and allow it to cook for about 1-2 minutes on low to medium heat, till you start noticing the aromatic achari flavor.
8. Add the Basmati Rice
Now add the cooked basmati rice to the pan without stirring it gently. Using a wide spatula, gently fold the rice into the vegetable and pickle mixture. Continue mixing until the pickle and vegetables are evenly distributed throughout the rice.
9. Final Step
Cover the pan with a lid and cook on low heat for 3-4 minutes. Turn off the heat and let the pulao rest for another 5 minutes with the lid closed as the resting time allows the rice to absorb the flavors while keeping the grains fluffy.
10. Garnish and Serve
Finally, open the lid and gently fluff the pulao with a fork. Garnish with 2 tablespoons freshly chopped coriander. Give it one final gentle mix.
Authored by- Prajukta Acharjee