Kairiwale Chawal

Ingredients

• Rice 2 cups, cooked till almost done
• Sarson ka tel (Mustard oil) ¼ cup (60 g)
• Zeera (Cumin) 1 ½  tsp
• Heeng (Asafoetida) 1/8 tsp
• Methi dana (Fenugreek Seeds) ½ tsp
• Kalonji (Onion seeds) 1 tsp
• Onion, sliced thinly 1 cup
• Raw Mango, grated 2 cups
• Salt 1 ½ tbsp or to taste
• Kuttti lal mirch (paprika) 1 tsp or to taste
• Fried lal mirch (whole dried red pepper) for garnish

Preparation

• Heat oil and add zeera, heeng, methi and kalonji. When seeds splutter, add the onions and saute over high heat till transparent.

• Add the mango, salt and kutti mirch and continue to saute over high heat, till well mixed.

• Mix in the rice and stir carefully (not to break the rice) till well blended and serve garnished with the lal mirch.