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How to make Mango Rice at home

During the summer season mangoes are seen in abundance in India. Eating the sweet fruit with little salt and chili, or making a shake out of it, or simply eating it raw- there are various methods to enjoy this delicious pulpy fruit.

Check out this simple Mango Rice recipe.

Mango Rice Recipe

Mango Rice

This is a simple yet satisfying lunch or dinner option for your friends and family and is an apt dish for get-togethers. 

TOTAL TIME: 45m

PREP TIME: 10 m

CALORIES: 681

SERVES:  5

INGREDIENTS

1/2 kilograms basmati rice

3 green cardamom

1/2 cup sugar

100 gm ripe mangoes

1/4 cup ghee

1 teaspoon khoya

FOR GARNISH

11 leaves coriander leaves

cashews as required

READ ALSO: Sweet Healthy Mango Recipes to keep you cool

HOW TO MAKE

Cook basmati rice in a rice cooker over medium flame. Meanwhile, place a medium sized pan on a gas stove and saute the grated khoya to a golden color. Don’t use ghee to fry khoya because khoya itself releases ghee. Turn off the flame and transfer it to a small bowl. Once done, transfer to a bowl and keep aside.

Now, peel the mangoes and slice them into pieces in a plate. Check for the rice now. If it’s cooked, then add a layer of this cooked rice in a large serving bowl and top it up with sliced mangoes along with sauteed sugar and khoya. Repeat the same with rest of the rice.

Now, place a pan over medium flame and add crushed green cardamoms in it along with cashews. Saute for a minute and add over the cooked rice and mango layers. Your Mango Rice is now ready to be served, enjoy!

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