🇮🇳 Indian Vegetarian

Mavinakayi Chitranna

Name: Mavinakayi Chitranna
Prep time: 21 min
Cook time: 45 min
Total time: 66 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 2 sprigs Curry Leaves; 1/2 cup, roasted Peanuts; 1, peeled and grated Green Mango

🇮🇳 Indian

Karnataka raw mango rice, summer's sour answer to lemon rice. Slow steam, long grains and a masala that perfumes every forkful. Plate with mirchi ka salan or a cooling cucumber raita.

Prep 21 min Cook 45 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee2 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Curry Leaves2 sprigs
Peanuts1/2 cup, roasted
Green Mango1, peeled and grated

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Soak the basmati rice for 20 minutes, then drain thoroughly — wet rice turns mushy.
2
Heat ghee in a wide, heavy pot; fry the whole spices — bay, cardamom, cinnamon, cloves — till they swell and smell like a spice box.
3
Brown the onions properly, stir in ginger garlic paste, then bloom the powdered spices in the fat.
4
Add the green mango and saute two minutes, then slide in the drained rice and turn gently to coat every grain in the masala.
5
Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.

Chef's tip

Saffron bloomed in warm milk, drizzled in streaks, gives the classic two-tone look.

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Watch how it's made

Video: mango rice recipe | mavinakayi chitranna | mamidikaya pulihora recipe · on YouTube