Recipe- Mango Rice



Recipe- Mango Rice
Print Recipe
"You might have have eaten plain white rice with mango pulp so many times, but here i twisted the recipe to enhance the flavors by tempering it with Indian spices, fried cashew nuts and fresh mango chunks."
Servings Prep Time
4 people 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 people 30 Minutes
Cook Time
30 Minutes
Recipe- Mango Rice
Print Recipe
"You might have have eaten plain white rice with mango pulp so many times, but here i twisted the recipe to enhance the flavors by tempering it with Indian spices, fried cashew nuts and fresh mango chunks."
Servings Prep Time
4 people 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 people 30 Minutes
Cook Time
30 Minutes
Ingredients
For Rice
For Tempering
For Garnishing
Servings: people
Instructions
  1. First of all wash and soak rice for at least 30 minutes. Then boil 4-5 cups of water in a large pan with 1 tsp salt. When it starts boiling, drain soaked rice, and put in boiling water. Partially cover and cook for 10-12 minutes. Check if rice looks cooked, drain the excessive water and transfer cooked rice in another large bowl. Cover and keep aside.
  2. Meanwhile wash and peel 2 medium sized mangoes and chop them roughly. Now puree them to smooth. (It will yield approximately 1 cup of puree.) Now add 0.5 tsp salt, 2 tsp chili flakes, 1 tbsp lemon juice, 0.5 tsp bhuna jeera powder and 1 pinch crushed black pepper to the mango pulp. Mix well.
  3. Now add this mango puree to the cooked rice and mix lighlty with a fork. (Be careful as you might mash the rice, use fork and mix with ligh hand) Cover and keep aside for 10-15 minutes.
  4. Now for garnishing heat 2 tbsp oil in a pan, fry halved cashew until golden in color, remove and keep aside. In the same oil fry whole red chili and fry, remove and keep aside.
  5. Now for tempering in the same oil, cracker mustard seeds, fry ginger paste, then add broken cashew fry until golden in color and then add finely chopped curry leaves, fry.
  6. Now add this tempering to mango rice and again mix with light hands using a fork.
  7. Transfer the rice in to a serving dish, garnish with fried halved cashew, fried whole red chili, pomegranate seeds and mango cubes.
  8. Serve hot.
Recipe Notes
  • You may use the drained water from rice as a starch or it can be fed to an infant.
  • To enhance the spicyness, you may also mix 1 tbsp green chili paste to the mango pulp.
  • Be careful when you are mixing mango puree to cooked rice as it might mash, to avoide and for fluffy rice use fork and mix with ligh hands.
  • You may sprinkle some finely chopped coriander leaves to garnish.

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Author: Vibhuti Jain

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