During the summer season mangoes are seen in abundance in India. Eating the sweet fruit with little salt and chili, or making a shake out of it, or simply eating it raw- there are various methods to enjoy this delicious pulpy fruit.
Check out this simple Mango Rice recipe.
Mango Rice Recipe
This is a simple yet satisfying lunch or dinner option for your friends and family and is an apt dish for get-togethers.
TOTAL TIME: 45m
PREP TIME: 10 m
CALORIES: 681
SERVES: 5
INGREDIENTS
1/2 kilograms basmati rice
3 green cardamom
1/2 cup sugar
100 gm ripe mangoes
1/4 cup ghee
1 teaspoon khoya
FOR GARNISH
11 leaves coriander leaves
cashews as required
READ ALSO: Sweet Healthy Mango Recipes to keep you cool
HOW TO MAKE
Cook basmati rice in a rice cooker over medium flame. Meanwhile, place a medium sized pan on a gas stove and saute the grated khoya to a golden color. Don’t use ghee to fry khoya because khoya itself releases ghee. Turn off the flame and transfer it to a small bowl. Once done, transfer to a bowl and keep aside.
Now, peel the mangoes and slice them into pieces in a plate. Check for the rice now. If it’s cooked, then add a layer of this cooked rice in a large serving bowl and top it up with sliced mangoes along with sauteed sugar and khoya. Repeat the same with rest of the rice.
Now, place a pan over medium flame and add crushed green cardamoms in it along with cashews. Saute for a minute and add over the cooked rice and mango layers. Your Mango Rice is now ready to be served, enjoy!
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