"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 |
|
|
| | "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."
|
Ingredients
For Rice
- 1 cup Uncooked Rice (Washed and soaked)
- 1 cup Mango Pulp (Yield aprox 2 medium mango)
- 1 tbsp Lemon Juice
- 1.5 tsp Salt (Or as per taste)
- 2 tsp Red Chili Flakes
- 1 pinch Black Pepper (crushed)
- 0.5 tsp Dry roasted Cumin/ Bhuna Jeera (Powdered)
For Tempering
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tbsp Ginger Paste
- 1 handful Curry Leaves (Finely chopped)
- 15-20 nos Cashew (Roughly broken)
For Garnishing
- 2 tbsp Pomegranate seeds (Fresh)
- 1 small Mango (Washed, peeled and diced)
- 4-5 nos Cashew (Halved)
- 4-5 nos Red Chili Whole
Servings: people
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Now add this tempering to mango rice and again mix with light hands using a fork.
- Transfer the rice in to a serving dish, garnish with fried halved cashew, fried whole red chili, pomegranate seeds and mango cubes.
- 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.
“Be Vegetarian be Happy”
“Live and Let Live”
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