Mango - 1 medium sized (let it be a bit tangy)
Rice - 1 cup
Gingely oil - 8 tbsp
Ghee - 4 tbsp
Mustard seeds - 1 tsp
Hing - 1/2 tsp
Green chilly - 4 nos (finely chopped)
Turmeric powder - 1/2 tsp
Salt - 1 tbsp
The Totapuri mango vareity is best suitable to make mango rice. Peel the skin and grate it. Chop the green chillies finely.
Wash and pressure cook the rice with just 3/4th cup of water and a spoon of ghee. Pressure cook it for 2 whistles. When cool transfer to a shallow plate and spread it and let it cool.
Heat a hard bottom pan and add 6 tbsp of gingely oil. when hot add the mustard seeds and when it splutters add the hing, turmeric powder and green chillies and saute well. Add the grated mango and mix well. cover and cook in medium flame. Once the mango is soft add the salt and mix well. Switch off the stove.
Add the cooked rice and mix it thoroughly. Add the ghee to it. Adjust the salt as required.