email this page2 tablespoons olive oil
1/2 cup macadamia nuts
10 whole black peppercorns
2 whole cloves
2 cardamom pods
1 (1-inch) piece cinnamon stick
1 pound basmati rice
1/2 teaspoon saffron, soaked in 1 tablespoon ht water
1 teaspon kosher salt
1 1/2 cups water
1 medium ripe mango, peeled, pitted and diced
1/4 cup golden raisins
2 tablespoons sliced green onion
1. Heat oil in a large saucepan over medium heat. Add nuts; continuously shake pan until nuts are golden brown. Remove with a slotted spoon and place in a small bowl.
2. Add all spices to pan; cook, stirring constantly, until aromatic, about 2 minutes. Stir in rice. Add saffron and salt, stirring until rice is well coated.
3. Add water and bring to a boil. Reduce heat and simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat and stir in mango, raisins and toasted nuts. Cover and let stand 5 minutes. Garnish with green onions. Serves 8.
Recipe courtesy of Chef Allen Susser and the National Mango Board. For more mango recipe, go to mango.org
2. Add all spices to pan; cook, stirring constantly, until aromatic, about 2 minutes. Stir in rice. Add saffron and salt, stirring until rice is well coated.
3. Add water and bring to a boil. Reduce heat and simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat and stir in mango, raisins and toasted nuts. Cover and let stand 5 minutes. Garnish with green onions. Serves 8.
Recipe courtesy of Chef Allen Susser and the National Mango Board. For more mango recipe, go to mango.org
