सादा चावल खाकर हो गए हैं बोर, तो ट्राय करें साउथ इंडियन मैंगो राइस रेसिपी, Mango Rice

Ingredients

• 2 cups Basmati Rice (rinsed and soaked for 15 minutes)
• 1 medium Raw Mango (peeled and diced (about 200 g))
• 2 tablespoons Sesame Oil (toasted sesame oil for tempering)
• 2 tablespoons Peanuts (roasted and coarsely crushed)
• 1 teaspoon Urad Dal (split black gram) (washed)
• 1 teaspoon Chana Dal (split Bengal gram) (washed)
• 20 leaves Curry Leaves (fresh)
• 1 piece Green Chili (finely chopped)
• 1 teaspoon Kashmiri Red Chili Powder (mild, for color)
• a pinch Turmeric Powder
• ½ teaspoon Salt (or to taste)
• 4 cups Water (for cooking rice)

Instructions

1. Rinse and Soak Rice

   Rinse the basmati rice under cold water until the water runs clear. Transfer to a bowl, cover with water and let soak for 15 minutes.

   Time: PT15M

2. Prepare Mango

   Peel the raw mango, remove the stone and dice into small cubes (about ½‑inch). Set aside.

   Time: PT5M

3. Cook Rice

   Bring 4 cups of water to a rolling boil, add ½ tsp salt and the soaked rice. Cook uncovered for about 10 minutes until the rice is 80 % done, then drain using a strainer.

   Time: PT10M

   Temperature: 100°C

4. Make the Tempering

   Heat 2 tbsp sesame oil in the kadhai over medium heat. Add peanuts, urad dal and chana dal; fry until golden and aromatic (≈2 min). Add curry leaves, chopped green chili, Kashmiri red chili powder and a pinch of turmeric; stir for 30 seconds.

   Time: PT3M

   Temperature: 180°C

5. Add Mango

   Add the diced mango to the tempering and sauté for 2 minutes, just until the mango softens slightly but retains a bite.

   Time: PT2M

   Temperature: 180°C

6. Combine Rice and Tempering

   Add the partially cooked rice to the kadhai. Gently toss and stir for 2 minutes so the rice absorbs the flavors. Turn off the heat and let the rice rest, covered, for 5 minutes.

   Time: PT7M

7. Final Seasoning

   Taste and adjust salt if needed. Transfer the mango rice to a serving bowl and garnish with a few extra roasted peanuts and fresh curry leaves.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Basmati Rice: any long grain rice
• Instead of Raw Mango: green mango, mango pulp
• Instead of Sesame Oil: vegetable oil, groundnut oil
• Instead of Peanuts: cashews, almonds
• Instead of Urad Dal (split black gram): toor dal
• Instead of Chana Dal (split Bengal gram): moong dal
• Instead of Curry Leaves: bay leaf
• Instead of Green Chili: jalapeño, serrano pepper
• Instead of Kashmiri Red Chili Powder: paprika, regular red chili powder (use less)
• Instead of Turmeric Powder: none
• Instead of Salt: sea salt
• Instead of Water: none

Equipment Needed

• Kadhai (deep skillet)
• Saucepan with lid
• Mixing Bowl
• Fine Mesh Strainer
• Wooden Spoon or Spatula
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Soak the rice for at least 15 minutes to ensure even cooking.
• Fry the peanuts and dals until golden; under‑cooking leaves a raw taste, over‑cooking burns them.
• Add mango at the end of tempering to keep its texture intact.
• Mix the rice while it is still hot so it fully absorbs the spiced oil.

Chef Tips from the Video

• Use a firm, slightly sour mango for the best contrast with the spicy tempering.
• Toast the peanuts separately for extra depth before adding them to the oil.
• A heavy‑bottomed kadhai prevents the spices from scorching.

Troubleshooting

Storage

Refrigerator: Place in an airtight container; lasts up to 3 days.

Freezer: Not recommended – freezing changes the texture of mango and rice.

Room temperature: Can be kept at cool room temperature for up to 2 days when sealed.

Make-Ahead Tips

• Prepare the tempering (nuts, dal, spices) a day ahead and refrigerate; reheat before adding rice.
• Cook the rice slightly underdone; finish cooking after mixing with the tempering for perfect texture.

Frequently Asked Questions