Description
Embark on a culinary journey that captures the essence of summer with our Homemade Mango Rice recipe. This delightful dish is a celebration of the sweet, tangy goodness of ripe mangoes paired with the earthiness of rice and an array of aromatic spices. Bursting with flavors and colors, Mango Rice is a testament to the art of combining simple ingredients to create a dish that is both comforting and exotic. Join us as we guide you through the steps of crafting this vibrant and flavorful recipe that brings a taste of sunshine to your plate.
Ingredients
For Preparing Mango Puree:
- 1 large ripe mango, peeled and diced
- 1 green chili, chopped
- 1 tablespoon grated coconut (optional)
- 1 tablespoon chopped cilantro (coriander leaves)
- Salt, to taste
For Cooking the Rice:
- 1 cup basmati rice, rinsed and soaked for 30 minutes
- 2 cups water
- 1 tablespoon oil
- Salt, to taste
For Tempering the Mango Rice:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida (hing)
- A few curry leaves
- 2 dried red chilies, broken into pieces
- 1/4 cup roasted peanuts
Instructions
Preparing Mango Puree:
- Blend Mango, Green Chili, Coconut, and Cilantro: In a blender, combine diced mango, chopped green chili, grated coconut (if using), cilantro, and a pinch of salt. Blend until you achieve a smooth mango puree. Set aside.
Cooking Basmati Rice:
- Boil Water with Oil: In a pot, bring 2 cups of water to a boil. Add a tablespoon of oil and salt to the boiling water.
- Add Soaked Basmati Rice: Drain the soaked basmati rice and add it to the boiling water. Cook the rice until it is 70-80% done, ensuring it is still slightly firm. Once cooked, drain the rice and set it aside.
- Spread Cooked Rice to Cool: Spread the cooked basmati rice on a wide plate or tray to cool, allowing the grains to separate.
Tempering and Assembling Mango Rice:
- Heat Oil for Tempering: In a large pan or kadai, heat 2 tablespoons of oil over medium heat for tempering.
- Add Mustard Seeds and Dal: Add mustard seeds to the hot oil. Once they start to splutter, add urad dal and chana dal. Sauté until the dals turn golden brown.
- Incorporate Turmeric Powder, Asafoetida, and Curry Leaves: Stir in turmeric powder and asafoetida, infusing the oil with their vibrant colors and flavors. Add curry leaves for an aromatic touch.
- Add Dried Red Chilies and Roasted Peanuts: Introduce broken dried red chilies to the tempering, followed by roasted peanuts. Sauté until the peanuts are lightly browned.
- Pour in Mango Puree: Carefully pour the prepared mango puree into the tempering mixture. Stir well, allowing the puree to combine with the aromatic spices.
- Simmer the Mango Mixture: Allow the mango mixture to simmer for 5-7 minutes, ensuring it thickens slightly and the raw taste diminishes.
- Combine Mango Mixture with Cooked Rice: Gently fold in the cooled, cooked basmati rice into the mango mixture, ensuring each grain is coated with the flavorful puree.
- Adjust Salt and Garnish: Adjust salt according to taste. Garnish the Mango Rice with additional chopped cilantro for a burst of freshness.
James –
I never thought rice could be so refreshing until I tried this mango rice. The sweetness of ripe mangoes pairs perfectly with the savory rice and spices. It’s a burst of flavor in every bite. This dish has become a regular in my summer meal lineup!
Taiwo –
This mango rice recipe is a burst of tropical bliss on a plate! The combination of fragrant basmati rice, ripe mango chunks, and the medley of spices is simply divine. It’s a delightful twist to traditional rice dishes and instantly transports me to a sunny paradise.