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Green Mango Rice
A delightful balance of tangy and spicy flavours, this rice preparation will surely add a spin to your meals.
Chef Vaibhav Mahajan`s Green mango Rice recipe
Cuisine

- Indian

Serves

- 1

Cooking Time

-25-30 min

Difficulty

- Medium

Preparation Time

- 7 min

INGREDIENTS

  • 2 cups rice
  • 2 to 3 cups water for boiling
  • 1 green mango
  • peeled and grated
  • 5 to 6 tbsp Peanuts
  • 2 tbsp cashew nuts
  • broken
  • salt to taste
  • For Tempering 1 tbsp chopped ginger
  • 3 tbsp olive oil
  • 1 tbsp mustard seeds
  • 1 tbsp chana dal
  • 1 tbsp black gram dal
  • 5 to 6 curry leaves
  • 4 to 5 green chillies
  • ½ tsp turmeric powder
  • Asafoetida pinch
  • For Garnish Coriander

HOW TO PREPARE GREEN MANGO RICE

  1. 1

    Wash drain and cook the rice.
  2. 2

    Heat oil in a heavy bottomed pot and add mustard seeds.
  3. 3

    Once they pop, add chana dal and gram dal.
  4. 4

    Let them turn red on medium heat.
  5. 5

    Add the curry leaves, green chillies, grated ginger, turmeric powder, and asafoetida.
  6. 6

    Saute for a few seconds.
  7. 7

    Add grated raw mango and stir fry for 3 4 min.
  8. 8

    Add roasted peanuts and cashew nuts, and sauté.
  9. 9

    Turn off heat and keep aside.
  10. 10

    To the cooked rice, add the tempering.
  11. 11

    Mix well till the tempering blends nicely with rice.
  12. 12

    Garnish with chopped coriander.
  13. 13

    Serve hot.
  14. 14

    Wash drain and cook the rice.
  15. 15

    Heat oil in a heavy bottomed pot and add mustard seeds.
  16. 16

    Once they pop, add chana dal and gram dal.
  17. 17

    Let them turn red on medium heat.
  18. 18

    Add the curry leaves, green chillies, grated ginger, turmeric powder, and asafoetida.
  19. 19

    Saute for a few seconds.
  20. 20

    Add grated raw mango and stir fry for 3 4 min.
  21. 21

    Add roasted peanuts and cashew nuts, and sauté.
  22. 22

    Turn off heat and keep aside.
  23. 23

    To the cooked rice, add the tempering.
  24. 24

    Mix well till the tempering blends nicely with rice.
  25. 25

    Garnish with chopped coriander.
  26. 26

    Serve hot.
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