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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

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INGREDIENTS

  • 3 to 4 tbsp butter
  • 2 tbsp orange zest
  • 4 slices bread
  • olive oil for greasing
  • water
  • For Custard 4 to 5 eggs
  • 2 tbsp caster sugar
  • ½ cup milk cream
  • 5 drops vanilla essence
  • ½ tbsp cinnamon powder
  • 2 tbsp olive oil
  • For Topping Sauce
  • 1 tbsp orange marmalade
  • For Garnish orange wedges

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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