Ingredients:

2 cups cooked basmati rice or long grain rice

1 medium sized raw mango peeled and grated

1 ½ tsp red chilli powder

Few curry leaves

2 green chillies

1 pinch turmeric

1 pinch mustard seeds

A pinch of fenugreek seeds

1 tsp split and skinned black gram

4 to 5 tablespoons sesame oil

Salt to taste.

Preparation time: Approximately 7 to 10 minutes Serves: 3

HOW TO PREPARE:

This recipe is something that I tried years ago and came out absolutely tasty. While I was writing hubs I thought I will share this with everyone in this hub.

Finely chop the green chillies. Take a frying pan and add the sesame oil (Sesame oil gives a different and unique flavour to this rice). Heat it up well and then add the mustard seeds and fenugreek seeds. Let the mustard seeds crackle and fenugreek seeds fry in oil. (The fenugreek seeds give an excellent flavour to the rice; they are also crunchy and tasty when the rice is eaten as soon as you put down from the fire.) Then add the curry leaves and let them splutter. Sauté briefly and add the green chillies and black gram. Sauté at regular intervals till the ingredients turn golden brown. Now add the red chilli powder, this fries a bit in oil and gives an excellent colour to the rice. Then add turmeric powder. Now add the grated mangoes and required amount of salt. Mix it well and cook for five minutes. Add the cooked rice when the pan is still on fire. Mix well till the mango mix coats all the rice in the pan and serve hot. Be careful not to break the rice. Can serve with any mild chutneys.

This rice is an easy recipe for lunchbox