Description
A vibrant and flavorful mango rice dish combining basmati rice with sweet mangoes and creamy coconut milk, perfect for warm gatherings or cozy dinners.
Ingredients
- 2 cups basmati rice, rinsed thoroughly
- 2 large ripe mangoes, peeled and diced (about 2 cups)
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tsp turmeric powder
- 2 tbsp vegetable oil or ghee
- 1 tsp mustard seeds
- 2 green chilies, seeded and finely chopped
- 1 medium onion, finely chopped
- 10-12 curry leaves (optional but recommended)
- 1/2 tsp salt, or to taste
- 1/4 cup chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1/3 cup toasted cashews or peanuts (optional)
Instructions
- Rinse the basmati rice in cold water 3-4 times until the water runs almost clear. Drain well and set aside.
- Heat oil or ghee in a heavy-bottomed pot over medium heat. Add mustard seeds and wait until they begin to pop, which takes about 30 seconds.
- Add the chopped onions and green chilies, sautéing until the onions turn translucent, approximately 3-4 minutes.
- Stir in curry leaves (if using) and the turmeric powder, ensuring everything is coated in the golden spice.
- Add the rinsed rice, gently stirring to coat each grain with the spiced oil mixture. Toast for about 2 minutes, stirring occasionally.
- Pour in the coconut milk, water, and salt. Stir once, bring to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 15-18 minutes, until all liquid is absorbed.
- Remove from heat but keep covered. Let the rice rest for 10 minutes.
- While the rice is still warm, gently fold in the diced mango, lime juice, and half of the cilantro.
- Transfer to a serving dish, garnish with the remaining cilantro, and add toasted nuts if desired. Serve warm or at room temperature.
Notes
For added flavor, consider incorporating cumin seeds along with mustard seeds. This dish pairs well with grilled chicken or tofu.
