How to make Raw Mango Rice - SK Khazana -

Raw mango makes this rice dish, bursting with flavour, irresistible

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Large raw mango, Basmati rice (बासमती चावल)

Cuisine : South Indian

Course : Rice

Raw Mango Rice - SK Khazana

Raw Mango Rice - SK Khazana Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Raw Mango Rice - SK Khazana Recipe

  • Large raw mango 1

  • Basmati rice cooked 3 cups

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Split Bengal gram 1 tablespoon

  • Split skinless black gram 1 tablespoon

  • Green chillies slit 2

  • Curry leaves 6-8

  • Raw peanuts 2 tablespoons

  • Dried red chillies 2

  • White sesame seeds 1/2 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Fresh coconut scraped 2 tablespoons


Step 1

Heat oil in a non-stick pan. Add mustard seeds and sauté till the seeds splutter.

Step 2

Add Bengal gram and black gram, mix well and sauté till they turn light brown. Add green chillies and curry leaves, mix and let the leaves crackle.

Step 3

Add peanuts and mix. Add red chillies and sesame seeds, mix well and sauté till fragrant.

Step 4

Add turmeric powder and mix well. Add rice and mango and mix well. Add salt and coconut, mix well and let the rice get heated through.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.