Mango Rice

For pressure cooking rice

• ▢ 1.5 cup rice – any regular non-sticky short-grained or medium-grained Indian rice variety or basmati rice

• ▢ ½ teaspoon salt

• ▢ ½ teaspoon oil

• ▢ 2.5 cups water

For the mango paste

• ▢ ½ cup grated fresh coconut

• ▢ 1.5 cups chopped mangoes – 250 grams, peeled raw unripe green mangoes

• ▢ 3 to 4 dried red chilies – broken and deseeded

• ▢ 1 green chili – chopped, ½ to 1 teaspoon chopped

• ▢ 1 teaspoon white sesame seeds

• ▢ 2 teaspoons peanuts

• ▢ 1 teaspoon jaggery or add as required, optional

Other ingredients

• ▢ 3 tablespoons peanut oil or sesame oil or any oil

• ▢ 1 or 2 dried red chilies – broken and deseeded

• ▢ 1 teaspoon mustard seeds

• ▢ 1 teaspoon chana dal – optional

• ▢ 1 teaspoon urad dal – optional

• ▢ 3 to 4 tablespoons peanuts

• ▢ 1 pinch asafoetida – hing

• ▢ ¼ teaspoon turmeric powder (ground turmeric)

• ▢ 12 to 15 curry leaves or 1 sprig of curry leaves

• ▢ salt as required

INSTRUCTIONS

Cooking rice

• First, soak rice in water for 20 minutes. Use any regular non-sticky rice or basmati rice.

• After 20 minutes, pressure cook the rice with 2.5 cups water, salt and oil for 2 whistles on high heat. 

• You can also cook the rice in a pot. If cooking in a pot, then you may need to add more water.

• When the pressure settles down naturally, spread the rice on a plate. 

• Keep aside and allow the rice to cool at room temperature. When the rice is warm, cover and keep so that the rice grains do not dry out.

• While the rice is cooking, rinse, peel and chop the raw mango.

Making mango paste

• In a grinder jar, add the chopped mangoes along with dried red chilies (broken and deseeded), chopped green chili, sesame seeds, peanuts, grated coconut and powdered or grated jaggery. 

• I added jaggery to balance the sourness of the mangoes. If you don't have dried red chilies, add a total of 2 to 3 green chilies.

• I used Byadgi red chilies which are not very hot. If using a hotter variety of red chilies, reduce the amount to 1 or 2.

• Without adding any water, grind to a semi-fine paste. Don't make a fine paste. Keep aside.

Making mango rice

• In a pan, heat oil and add peanuts.

• On low heat, sauté the peanuts till they change color.

• Then, bring the peanuts to the side of the pan and add mustard seeds in the center. Let the mustard seeds crackle. 

• You can also add 1 teaspoon each of chana dal and urad dal at this step. If adding chana dal or urad dal, allow them to turn golden before you proceed to the next step.

• When the mustard seeds crackle, add curry leaves and dried red chilies. Stir and sauté till the red chilies change color.

• Then, add asafoetida and turmeric powder. Mix well.

• Now, add the ground raw mango-coconut-spices paste. Stir and sauté for 3 to 4 minutes on low to medium-low heat or until the mixture thickens more and comes together. Next, season with salt.

• Stir and mix very well again. Remove pan from the stovetop and set aside on the kitchen countertop.

• Add the sautéed raw mango-coconut-spices masala to the cooked rice. You can mix in batches or at once. The rice has to be at room temperature before you start mixing.

• Now, with your hands, gently mix the rice with the raw mango-coconut-spices masala. I mixed both the cooked rice and the masala in batches in a bowl.

• Serve Mango Rice with some fried papads or chips. 

• You can also serve with some yogurt or pickle. While serving, you can also garnish Mango Rice with chopped coriander leaves if you prefer.