Aam pulao

Sadia Dehlvi’s aam pulao contribution to The Indian Express layers Basmati rice with ripe mango, khoya and sugar. The selected version uses the article’s Sarauli mango variety and hand-crushed khoya.

The rice soaks in water and is cooked until almost done. Meanwhile, the khoya is crushed by hand and lightly fried until golden, using the fat it releases rather than adding ghee at this stage. The mangoes are peeled and cut into pieces.

Almost-cooked, dry rice is spread in another cooking utensil. Mango pieces are placed over it, followed by khoya and sugar. The same ingredients form further layers.

Desi ghee is heated in a separate pan and supplied crushed green cardamom fries in it briefly. The same ghee is then poured over the rice and mango layers.

The layered pulao is covered and simmered over low heat until the rice is done. The source directs that it remain unstirred so that the rice grains stay whole.