Raw Mango Rice | How to make Raw Mango Rice

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By Soma Pradhan
Created on 28th Mar 2017
  • Raw Mango Rice, How to make Raw Mango Rice
Raw Mango Riceby Soma Pradhan
  • Raw Mango Rice | How to make Raw Mango Rice (2 likes)

  • 0 reviews
    Rate It!
  • By Soma Pradhan
    Created on 28th Mar 2017

About Raw Mango Rice

Rice is a very unassuming food item. It can very well harmonize itself with any other ingredient to give a completely different flavor and dish each time never failing to surprise you. I tried Raw Mango Flavored Rice this time which is a more subtle version of the lemon rice and has an excellent aroma and still very humble.

Raw Mango Rice is a delicious dish which is liked by people of all age groups. Raw Mango Rice by Soma Pradhan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Raw Mango Rice at many restaurants and you can also prepare this at home. This authentic and mouthwatering Raw Mango Rice takes 30 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Raw Mango Rice is a good option for you. The flavour of Raw Mango Rice is tempting and you will enjoy each bite of this. Try this Raw Mango Rice on weekends and impress your family and friends. You can comment and rate the Raw Mango Rice recipe on the page below.

  • Prep Time30mins
  • Cook Time30mins
  • Serves4People
Raw Mango Rice

Ingredients to make Raw Mango Rice

  • 1 cup Basmati Rice cooked
  • 1 big raw mango cut and ground to a coarse paste in a blender
  • 2 tbsp Oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 dry chili broken to half
  • Hing to taste
  • 3 to 4 green chili chopped
  • Some curry leaves
  • Pinch of turmeric powder
  • 1 Tbsp Chana dal
  • 1 tbsp urad dal
  • 1 Tbsp Peanuts
  • 2 tbsp cashew
  • Salt to taste

How to make Raw Mango Rice

  1. We need to start with heating oil in the non stick pan where your cooked rice won’t stick.
  2. Add mustard seeds followed by cumin seeds and then broken red chili. Let them crackle.
  3. Next goes in the chana daal and urad daal. Let the lentils cook a bit.
  4. Then throw in the peanuts and cashew nuts. Cook for a minute on slow flame.
  5. Next comes the curry leaves and green chilies for the flavor and freshness.
  6. Add very little turmeric powder and the blend mango.
  7. Cover and cook for 10 minutes on low flame.
  8. Finally add the cooked rice and salt to taste.
  9. Cook for 6 to 7 minutes on low flame.
  10. Gently toss so the rice will not break.

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