RAW MANGO RICE PULAO-Your Prefect Meal for Summer

Serves: 2

Prep Time: 10 mins

Cook Time: 15 mins

Nutritional Information:

• Calories- 220kcal/serving

• Protein- 4gms/serving

• Carbohydrates- 35gms/serving

• Fats- 3.5gms/serving

• Fiber- 4gms/serving

• High in Vitamin C and diabetic friendly

  
  

Ingredients:

• Cooked White rice – 1.5 cups (you can use brown rice to make it healthier)

• Raw mango – 1 medium (peeled and grated or chopped into small cubes)

• Onion – 1 small (sliced)

• Green chillies – 1-2 (slit)

• Ginger – 1 tsp (grated)

• Curry leaves – 6-8

• Mustard seeds – 1/2 tsp

• Cumin seeds – 1/4 tsp

• Urad dal – 1tsp (optional)

• Chana Dal- 1tbsp

• Cashews – 4-5 (optional, dry-roasted separately)

• Turmeric powder – 1/4 tsp

• Salt – to taste

• Refined vegetable oil – 1 tsp

• Coriander leaves – 1 tbsp (chopped)

Cooking Instructions:

1. Use a Non-Stick or Cast Iron Pan:

2. Heat 1 tsp of oil. Add mustard seeds and let them crackle. Then, add cumin seeds, urad dal, chana dal and curry leaves. Sauté briefly.

3. If using cashews, dry-roast them separately and add at the end.

4. Sauté Aromatics:- Add green chillies, ginger, and onion. Cook on low flame with a sprinkle of water to avoid burning. Stir until onions turn soft.

5. Add the chopped or grated Raw Mango.

6. Stir in grated mango and turmeric. Cook for 2-3 minutes until mango softens slightly.

7. Combine with cooked rice and then add salt and black pepper powder

8. Mix gently until well combined. Heat for 2 more minutes on low flame.

9. Switch off the flame and top with roasted cashews and chopped coriander leaves.

   
   

   Tips:

   
   

   • Use steamed or pre-cooked brown rice for better digestion and fiber.

   • You can skip the urad dal and cashews completely for an even lower-fat version.

   • This recipe is diabetic-friendly, rich in fiber, and supports digestion.