After that I started wondering how the dish would taste and how the husband would like it. The dish ended up tasting pretty good, even though in hindsight I should have added a little more chili powder and green chilies to make it a little more spicy.
This is a simple rice dish with not that is mildly spiced and tastes yummy with the sour mango and potato. I ate it with some raita and some leftover dal for a filling meal.
Ingredients:
Basmati Rice - 1cup
Raw Mango - 1 small, cut into thin pieces
Potato - 1 small, cut into thin slices
Onion - 1 medium, thinly sliced
Green Chilies - 2~3 (adjust per taste)
Kasoori Methi (dry fenugreek leaves) - 1tspLemon juice - 1tbsp Red Chili powder - ½~1tsp
Cinnamon stick - 1" piece
Bay leaf - 1
Shahjeera - 1tsp
Kalonji (onion seeds) - 1tsp
Cilantro - 2tbsp, finely chopped
Salt - to taste
Method:
- Rinsed, drain and soak basmati rice for 30 minutes.
- Heat 2tbsp oil in a pan, add the potato slices and cook till golden brown and tender. Remove from the pan and set aside.
- In the same pan, add cinnamon stick, bay leaf, shahjeera and kalonji; cook for 30~60seconds or until fragrant.
- Next add the onions, green chilies, ginger+garlic paste and kasoori methi. Cook till onions start to turn golden around the edges.
- Add 2cups of water (1:2-rice:water ratio) and salt; bring to a boil on medium-high heat. Add the drained basmati rice, lemon juice and cook for 2~3 minutes.
- Now add the cooked potato and mango slices on top of the rice. Lower the heat, cover the pot and cook for 8~10 minutes or until all the water is absorbed and the rice is tender.
- Turn off the heat and stir the rice once or twice, then cover and set aside for at least 5 minutes before serving.
Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 1'.
