The tartness of the unripe mangoes, the subtle sweetness of fresh coconut , sweet corn and the spiciness of the green chillies balance very well in this dish. Paneer enhances the taste of this pulao.
INGREDIENTS
Basmathi rice - 2 cups
Water - 3 cups
Paneer - 50 grams
Sweet corn - 1 cup
Oil - for deep frying the paneer
Bay leaf - 1 no
Salt - to taste
FOR WET GRINDING
Freshly grated coconut - ½ cup
Raw un ripe mangoes - 1 ½ cups(peeled and chopped)
Green chillies -8 to 10 nos
Small onions - 10 nos
Garlic - 5 cloves
Ginger - 1 inch piece
Cloves - 3 nos
Cinnamon - 2 inch piece
Cardamom - 2 nos
Cashews - 10 to 15 nos
White sesame seeds - 1 tsp
Grind the above ingredients to a smooth paste by adding minimum water and keep aside.
METHOD
Soak rice in water for 20 minutes, drain it and keep aside.
Heat oil in a pan fry the paneer into light golden colour and put it in luke warm water.
Heat 2 tbsps oil in a pressure cooker, add bay leaf and add the ground coconut mango paste and sauté for 5 minutes in a medium flame.
Add three cups of water, sweet corn kernels and bring the water to a rolling boil.
Add the soaked and drained rice, required salt to the fried ground mango coconut paste and mix it well.
Close the pressure cooker with the lid.
When the steam comes, put the weight and keep the flame to medium to low and switch off the flame after 1o minutes.
Open the pressure cooker after the steam released and mix gently with the fork.
Transfer into a serving bowl and garnish it with fried paneer.
The tangy Raw Mango Sweet Corn Paneer pulao is ready.
Serve hot with any pickle, raitha etc.
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