Mango-Coconut Rice:
Ingredients:
- 1 cup basmati rice
- 1 cup fresh mango cubes
- 1/2 cup grated coconut (fresh or frozen)
- 2 tablespoons ghee (clarified butter) or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Instructions:
- Rinse the basmati rice in cold water until the water runs clear. Drain and set aside.
- Heat the ghee or vegetable oil in a large, heavy-bottomed pan over medium heat. Add the mustard seeds and let them splutter. Add the urad dal and cumin seeds and sauté until the dal turns golden brown.
- Add the grated coconut and sauté for a few minutes until it turns light golden in color and starts to release its aroma.
- Stir in the turmeric powder and red chili powder. Mix well.
- Add the drained rice to the pan and sauté for a couple of minutes, stirring to coat the rice with the spices.
- Pour in 2 cups of water and add salt to taste. Stir well and bring the mixture to a boil.
- Reduce the heat to low, cover the pan, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. If needed, you can add a little more water to ensure the rice cooks completely.
- Once the rice is cooked, gently fluff it with a fork. Add the fresh mango cubes and lime juice to the rice. Gently mix to combine.
- Taste and adjust the seasoning, adding more salt or lime juice if desired.
- Serve the mango-coconut rice hot, garnished with fresh cilantro leaves. It’s a delightful blend of sweet and savory flavors with a hint of coconut and mango in every bite. Enjoy!
Feel free to adjust the spiciness and tanginess to suit your preferences. This dish pairs well with a simple cucumber raita or some roasted papadums for a complete meal.