Recipe: This Mango Pulao is the perfect weekend treat this summer
Every year, Khandhani Rajdhani puts together a special mango thali with an assortment of delicacies that range from sweet to savoury. And the man behind it is Bengaluru-based corporate chef Maharaj Jodharam Choudhary. The son of a farmer, who started out as a waiter, 40 years ago, has grown from strength to strength and regales patrons all over the country, with his vibrant flavours. We asked the chef to walk us through one of his sought-after mango recipes and this is what he shared.
(Serves two people)
Basmati Rice 100 grams
Ripe mango chopped 1 cup
Kaju 20 grams
Kismis 20 grams
Curry Leaves 4
Ghee 2 tbsp
Jeera ½ tbsp
Cloves ¼ tbsp
Bay leaves 3
Rose water 1 tbsp
Kewada water 1 tbsp
Salt to taste
Soak Basmati rice in clean water for 20 minutes.
Boil water and add salt, cloves and bay leaves in it.
Add soaked rice once water gets boil.
Drain water and make the rice dry.
Put ghee in a pan and let it become hot. Add jeera, kaju, kismis, curry leaves. Mix well. Then add rice in it and stir gently.
Mix small cubes of mango in the rice while serving.
Recipe shared by Maharaj Jodharam Choudhary, Corporate Chef of Khandani Rajdhani.