Recipe – Mango Rice

img_20170606_204850_hdr.jpgPrep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 4


  • Rice: 1 ½ Cup
  • Water: 4 Cup
  • Raw green mango: 2 medium sized
  • Water: as required
  • Oil / ghee: 1 tablespoon
  • Mustard seeds: ½ Teaspoon
  • onion: 1, chopped
  • Dried Red chili: 1
  • Green chili: 1, chopped, crushed or paste
  • Ginger: 1 teaspoon, chopped, crushed or paste
  • Roasted Chana Dal (Dalia): ½ Tablespoon
  • Peanuts: 1 tablespoon
  • Curry Leaves: 4-5
  • Salt: 1 ½ Teaspoon or taste
  • Turmeric powder (Haldi): ¼ teaspoon
  • Cumin powder: 1 teaspoon
  • Coriander Leaves: 1 tablespoon, chopped


  • Trim, Peel, deseed and cut the mangoes into small ½-inch pieces.
  • Heat oil/ghee in a pot / pressure cooker. Add mustard seeds, dried red chili and curry leaves.
  • After 30 seconds add onion, ginger, green chili, peanuts. Roast for 1 minute.
  • Add roasted chana dal, mango pieces, salt, turmeric powder. Mix well and stir for 1 minute.
  • Add rice and cumin powder. Mix well.
  • Add water and let it boil.
  • Once water starts to boil, lower the heat and cover the pot / pressure cooker.
  • Simmer for 15 minutes in low heat till rice is cooker. If you are using pressure cooker wait till 1 whistle in high flame or switch off after 15 minutes in low flame before whistle.
  • Turn off the heat.
  • Wait till steam escapes from pressure cooker.
  • Remove the lid add coriander leaves.
  • Serve hot.

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