Saturday, August 24, 2013

Mango Rice

Time 10 min
Cooked mogra basmati rice 2 cups
Raw mango grated 1 heaped tbsp
Chana daal 1 tsp
Urad daal 1 tsp
Green chili 1
Kashmiri red chili 1
Curry leaves 3-4
Groundnuts 1 tbsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Pinch of asafoetida
Turmeric powder 1/4 tsp
Coriander powder 1/4 tsp
Ghee 2 tbsp
Salt to taste
Coriander for garnishing

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add little less water so that rice will be dry). Allow it to cool. 
Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, green chili, kashmiri red chili, curry leaves, chana daal, urad daal, groundnuts nuts. Saute for 4-5 minutes. 
Then add raw mango and turmeric powder, saute for 2-3 min.
Then add cooked rice, coriander powder and very little salt. Mix well. 
Simmer on low flame for 2-3 min. Serve hot. 


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a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
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