It’s a very exotic rice recipe with potatoes and all the sourness in mangoes.
- Take oil in a hot pan and add potatoes, leave it for few minutes so that it is fried, but keep sauteeing them.
- Now in a mixie jar add mint leaves, coriander leaves and green chillies to grind and make a paste.
- Once the colour is little changed take out the excess oil from it.
- Now add mace, cloves, cinnamon, break open cardamon, sahi jeera, ginger garlic paste, green paste, turmeric, coriander powder, cumin powder, mangoes and mix it well.
- Add green chillies, salt, rice, then add water as per rice quantity.
- Once it starts boiling add soaked rice and cook it for 7-8 minutes with lid on it.
- Once the rice is cooked keep it for resting for 3-4 minutes.
- For raita Heat oil in a kadai and meanwhile take water in a bowl then add pinch of baking soda, chickpea flour and mix into a thin batter.
- Once the oil is hot start transferring the batter from a container with holes in it into the kadai.
- Keep hitting your hand slowly so that the drops fall nicely in the oil.
- Once this is done remove the container from the top and stir it once.
- Don’t let to become brown in color, just take it out on tissue paper.
- Take curd in bowl then add, pinch of salt, pinch of cumin powder, whites of spring onions and mix it well till the curd is smooth.
- Now add the boondi into the curd mixture and add greens of spring onions and mix it well.
- Atlast add chat masala and red chili powder.
Now it is ready to serve.