Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 ripe mango, peeled and diced
- 1/4 cup of chopped cilantro
Special equipment needed:
- Rice cooker or pot with lid
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a pot or rice cooker, combine the rice, water, coconut milk, and salt. Stir to combine.
3. Cook the rice according to the instructions of your rice cooker or pot.
4. In a separate pan, heat the vegetable oil over medium-high heat.
5. Add the chopped onion and garlic and sauté for 2-3 minutes until the onion is translucent.
6. Add the turmeric powder, cumin powder, coriander powder, and garam masala to the pan and stir to combine.
7. Add the diced mango to the pan and stir to combine.
8. Once the rice is cooked, add the mango mixture to the pot or rice cooker and stir to combine.
9. Garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cook the rice according to the instructions of your rice cooker or pot.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 7g
Carbohydrates: 65g
Protein: 6g
Sodium: 600mg
Sugar: 10g
Substitutions for ingredients:
- You can use jasmine rice instead of basmati rice.
- You can use almond milk instead of coconut milk.
- You can use any type of oil instead of vegetable oil.
- You can use any type of onion instead of chopped onion.
- You can use any type of mango instead of ripe mango.
- You can use parsley instead of cilantro.
Variations:
- You can add diced chicken or shrimp to the mango mixture for a protein boost.
- You can add diced bell peppers or carrots to the mango mixture for extra vegetables.
- You can add chopped nuts, such as cashews or almonds, for extra crunch.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Fluff the rice with a fork after cooking to prevent it from becoming sticky.
- Use a sharp knife to peel and dice the mango.
- Adjust the spices to your liking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kanika with mango in the microwave or on the stove.
Presentation ideas:
Serve the kanika with mango in a large bowl or on individual plates.
Garnishes:
Garnish with chopped cilantro.
Pairings:
Serve the kanika with mango with a side of naan bread or steamed vegetables.
Suggested side dishes:
- Naan bread
- Steamed vegetables
- Raita (yogurt sauce)
Troubleshooting advice:
- If the rice is too dry, add a splash of water or coconut milk and stir to combine.
- If the rice is too wet, cook it for a few more minutes or remove the lid and let it sit for a few minutes to allow the excess moisture to evaporate.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients.
- Store any leftovers in the refrigerator and reheat them thoroughly before consuming.
Food history:
Kanika is a traditional Indian rice dish that is often served at special occasions, such as weddings and festivals.
Flavor profiles:
This dish is sweet and savory, with a hint of spice from the garam masala.
Serving suggestions:
Serve the kanika with mango as a main dish or as a side dish to a larger meal.
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Region: Indian