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A Simple rice dish 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.


23 serving

Total time

40 minutes




  • 1 cup basmati rice
  • 1 mango (Small Raw , cut into thin pieces)
  • 1 potato (Small , cut into thin slices)
  • 1 onion (Medium , thinly sliced)
  • 2 ~ 3 Chilies ((adjust per taste) Green)
  • 1 tsp Methi (Kasoori (dry fenugreek leaves))
  • 1 tbsp lemon juice
  • ½ ~ 1 tsps Chili powder (Red)
  • 1 cinnamon (" stick)
  • 1 bay leaf
  • 1 tsp (1.25l) fish stock (Shahjeera)
  • 1 tsp Kalonji ((onion seeds))
  • 2 tbsps cilantro (, finely chopped)
  • to taste Salt


  1. Rinsed, drain and soak basmati rice for 30 minutes.
  2. Heat 2tbsp oil in a pan, add the potato slices and cook till golden brown and tender. Remove from the pan and set aside.
  3. In the same pan, add cinnamon stick, bay leaf, shahjeera and kalonji; cook for 30~60seconds or until fragrant.
  4. Next add the onions, green chilies, ginger+garlic paste and kasoori methi. Cook till onions start to turn golden around the edges.
  5. 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.
  6. 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.
  7. Turn off the heat and stir the rice once or twice, then cover and set aside for at least 5 minutes before serving.
  8. View the recipe instructions at Cook's Hideout

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