Ingredients with Measurements:
- 1 cup of basmati rice
- 2 cups of water
- 1 ripe mango, peeled and diced
- 1/4 cup of raisins
- 1/4 cup of chopped cashews
- 1/4 cup of chopped cilantro
- 1 tablespoon of ghee
- 1 teaspoon of cumin seeds
- 1 teaspoon of salt
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the basmati rice in cold water until the water runs clear.
2. In a medium-sized pot, add the rice and 2 cups of water. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
3. In a separate pan, heat the ghee over medium heat. Add the cumin seeds and cook until fragrant, about 1 minute.
4. Add the diced mango, raisins, and chopped cashews to the pan. Cook for 2-3 minutes, or until the mango is slightly softened.
5. Add the cooked rice to the pan with the mango mixture. Stir to combine.
6. Add the chopped cilantro and salt to the pan. Stir to combine.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 290
- Fat: 7g
- Carbohydrates: 52g
- Protein: 5g
Substitutions for ingredients:
- Instead of basmati rice, you can use any type of long-grain rice.
- Instead of ghee, you can use butter or oil.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of cashews, you can use almonds or peanuts.
- Instead of cilantro, you can use parsley or mint.
Variations:
- Add diced chicken or shrimp to the pan with the mango mixture for a protein-packed meal.
- Add diced bell peppers or onions to the pan with the mango mixture for extra flavor and texture.
- Use coconut milk instead of water to cook the rice for a creamier texture.
Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Use a tight-fitting lid when cooking the rice to prevent steam from escaping.
- Use a fork to fluff the rice after it has cooked to prevent it from becoming mushy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the rice in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the mango rijstebri in a large bowl or on a platter.
- Garnish with additional chopped cilantro or chopped cashews.
Garnishes:
- Chopped cilantro
- Chopped cashews
Pairings:
- Serve with grilled chicken or shrimp for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Naan bread
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the pan with the mango mixture.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mango rijstebri is a traditional Indian dish that is typically served as a side dish or main course.
Flavor profiles:
- Sweet and savory with a hint of spice.
Serving suggestions:
- Serve the mango rijstebri with a side of roasted vegetables and naan bread for a complete meal.
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Region: Indonesian