Description
A vibrant dish combining the sweetness of ripe mangoes and creamy coconut with fragrant basmati rice, perfect for warm days or gatherings.
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, 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 turmeric powder, ensuring everything is coated.
- Add rinsed rice, gently stirring to coat each grain with the spiced oil mixture. Toast for about 2 minutes.
- Pour in coconut milk, water, and salt. Stir once, bring to a gentle boil, then reduce heat to low. Cover and cook for 15-18 minutes until liquid is absorbed.
- Remove from heat, keep covered, and let the rice rest for 10 minutes.
- While still warm, gently fold in diced mango, lime juice, and half of the cilantro.
- Transfer to a serving dish, garnish with remaining cilantro, and add toasted nuts if desired. Serve warm or at room temperature.
Notes
For a vegan option, use coconut oil. Adjust the level of green chilies for desired heat.