Mango Rice with Mustard


  • Salt to taste
  • ¼ teaspoon turmeric powder
  • 1 sprig curry leaves, torn
  • 1 teaspoon cumin seeds
  • 3 to 4 tablespoons ghee (use oil for a vegan version)
  • 1 pinch salt
  • 2 cups hot water
  • + 4 more ingredients
    • 1 cup basmati rice, rinsed and drained
    • 1 to 2 serrano chiles (to taste)
    • 2 tablespoons black mustard seeds
    • 1 cup diced raw green mango (peeled)

Grind the ingredients for the mango-mustard paste to a smooth consistency with a little bit of water -- use as little as possible. Set aside. Add 1 tablespoon of ghee (or oil) in a Dutch oven and add the basmati rice. Toast until the grains turn opaque. Add the water, stirring to dislodge any gra...

View full recipe at SpringPad


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