Mango Rice With Mustard

1. 1

   Grind the ingredients for the mango-mustard paste to a smooth consistency with a little bit of water -- use as little as possible. Set aside.

2. 2

   Add 1 tablespoon of ghee (or oil) in a Dutch oven and add the basmati rice. Toast until the grains turn opaque. Add the water, stirring to dislodge any grains that stick to the bottom. Bring to a boil, add a pinch of salt, cover, and turn the heat to low. Allow the rice to cook in peace for about 20 minutes without peeking! Once the rice is done, transfer to a wide mixing bowl, fluff with a fork, and allow to cool.

3. 3

   Heat the remaining ghee (or oil) in a skillet, and add the cumin seeds once the oil begins to shimmer. When the seeds split, lower the heat and add the curry leaves and give it a good stir. Add the mango-mustard paste, along with the turmeric and salt (remember the rice is already salted, so be judicious with it). Cook on low heat until all the moisture has evaporated. Transfer this paste to the cooled rice and fold it in gently so that the paste coats the rice evenly. Taste and adjust for seasoning. Serve warm or at room temperature with a side of plain yogurt, labneh, or raita. I served up this dish with a cranberry chutney from David Leite's blog, Leite's Culinaria.

* Per serving · 4 servings · Values may vary.