Mango Rice Recipe

Reena jain
11 ratings.
Mango Rice Recipe

Mango Rice is a variety rice that has the punch of mango in it.   Summer season is on and mangoes and raw mangoes have started to come up in the market.This Mango Rice Recipe can be had for lunch and even packed for kids lunch box. Mango Rice recipe is tangy in taste. This combination of mango and coconut go hand on hand with the rice and come is a wonderful dish that can be served for lunch. 

You can serve mango rice with spicy potato roast or any kind of vegetable curry with a cup of curd. 

Enjoy other varieties of rice this summer and try them at your home and serve to your family.

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Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Pressure Cooker
Prep in

15 M

Cooks in

40 M

Total in

55 M

Makes:

3-4 Servings

Ingredients

    Ingredients For The Paste
  • 1/2 cup Fresh coconut , grated
  • 1-1 1/2 cups Mango (Ripe) , raw unripe, peeled and chopped 
  • 2 Dry red chilli
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 1/4 cup Raw Peanuts
  • pinch Asafoetida (hing) , pinch of asafoetida
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 sprig Curry leaves
  • 2 tablespoons Jaggery
  • Salt , as required
  • Other Ingredients
  • 1-1 1/2 cups Rice
  • Water , as required
  • Cooking oil , as required
  • pinch Asafoetida (hing)

Directions for Mango Rice Recipe

  1. To begin with the Mango Rice recipe, first soak the rice for 20 minute and have all other ingredients ready. After the soaking cook the rice in a pressure cooker  and then spread it in a plate and leave it aside.

  2. For the next step, peel the mango skin and chop them. Now in a blender add the chopped mangoes, red chillies, 1 chopped green chilli, 1 teaspoon sesame seeds,  peanuts, 1/2 cup grated coconut and  powdered jaggery should be added to the mangoes.

  3. Grind them to semi fine paste and don’t make it a fine paste.

  4. In a pan add oil and  peanuts and sauté them on a low flame until the colour of the peanuts change. Then add mustard seeds and channa dal as well as urad dal.

  5. Add 12 – 15 curry leaves and 1 or 2 dry red chillies and sauté them. Now add a pinch of asafoetida and 1/4 teaspoon of turmeric powder.

  6. Now add the raw mango and coconut paste in the pan and sauté it for 3 to 4 minutes and later add salt.

  7. Now the paste is ready to get mixed with rice. Add the rice which was cooked earlier and mix them well.

  8. Mango rice is ready to be served. The best way to serve mango rice is with spicy potato roast. You can also serve them with raita and pickle..  

Last Modified On Friday, 11 November 2016 14:53

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