Description
A vibrant tropical dish combining sweet mangoes, aromatic basmati rice, and creamy coconut milk, spiced just right for a delightful experience.
Ingredients
Scale
- 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, then drain well.
- In a heavy-bottomed pot, heat oil or ghee over medium heat. Add mustard seeds and wait for them to pop (about 30 seconds).
- Add chopped onions and green chilies; sauté for about 3-4 minutes until onions are translucent.
- Add curry leaves (if using) and turmeric, then stir quickly to coat everything in the spice.
- Gently stir in the rinsed rice, ensuring each grain is coated, and toast for about 2 minutes.
- Add coconut milk, water, and salt; stir gently and bring to a soft boil.
- Reduce heat to low, cover tightly, and let it cook for 15-18 minutes.
- After cooking, remove from heat and let it rest, covered, for 10 minutes.
- Gently fold in diced mango, lime juice, and half of the chopped cilantro.
- Transfer to a serving dish, garnish with remaining cilantro and nuts if desired, and serve warm or at room temperature.
Notes
For added flavor, try toasting cumin seeds along with mustard seeds. Leftovers taste even better the next day and can be reheated with a splash of coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg