Créé avec l’IA
Spicy Mango Rice
40 min 195 kcal par portion Moyen
Ingrédients
4 Portions
- basmati rice2 cups
- ripe mango1 whole, diced
- medium onion1 whole, finely chopped
- green chilies2 whole, chopped
- mustard seeds1 tsp
- cumin seeds1 tsp
- curry leaves10 leaves
- turmeric powder1/2 tsp
- red chili powder1 tsp
- vegetable oil2 tbsp
- saltto taste
- water4 cups
- chopped cilantro1/4 cup
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
- 2
In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice. Cook until the rice is tender and water is absorbed, about 15-20 minutes. Fluff with a fork and set aside.
- 3
In a large pan, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. When they start to splutter, add the curry leaves.
- 4
Add the finely chopped onion and sauté until golden brown.
- 5
Add the chopped green chilies, turmeric powder, and red chili powder. Sauté for another minute.
- 6
Add the diced mango and cook for 2-3 minutes until the mango is slightly soft.
- 7
Add the cooked rice to the pan and mix well to combine all the ingredients. Cook for another 2-3 minutes, stirring occasionally.
- 8
Season with salt to taste and garnish with chopped cilantro.
- 9
