Kancha aam diye pulao, also known as mango rice or green mango rice, is a comforting dish made in different parts of India. In South India, it’s a common preparation—especially in Tamil Nadu, Karnataka, and Andhra Pradesh—where it’s known as mangai sadam or mamidikaya annam. It shares the same idea as lemon rice—simple, tangy, and often tempered with mustard seeds, curry leaves, and lentils. The tartness of raw mango balances well with the heat of green chillies and the aroma of rice. In Bengal, a hint of sweetness gives this pulao a unique twist. It’s a one-pot meal that doesn’t need much work but offers plenty of flavour.
Kancha Aam Pulao
Kancha Aam in the Bengali Kitchen
In Bengali homes, kancha aam signals the start of summer cooking. Tok dal with kancha aam is a regular on lunch menus. Aam er ambol is made after a heavy meal to help digestion. I make this incredibly delicious kancha aam diye mangsho—a thick, tangy mutton curry soured with raw mango. Sole fish cooked with green mango, known as aam sol, is a lesser-known but cherished recipe. Each dish plays with the sharp tang of the mango in a different way. Unlike South Indian mango rice, the Bengali pulao version is often milder in spice but richer in sweetness and fragrance. Just mustard seeds, asafoetida, a touch of turmeric, and enough sugar to balance the tartness makes it different from its southern cousin. The raw mango still remains the hero.
Kancha aam diye pulao
Versatility of Green Mango in Indian Kitchens
Raw mango is one of the few ingredients used across India in both vegetarian and non-vegetarian dishes. It is dried and turned into amchur in the north, pickled in the west, and grated into chutneys and thogayals in the south. In the east, it becomes part of dal, fish curries, and sweet-sour relishes. Kancha aam diye pulao fits into this landscape as a seasonal treat that uses the sourness of the mango to elevate the dish without overpowering it. You can pair this pulao with begun bhaja, plain papad, any chatpata chicken or mutton curry, or even enjoy it on its own. It’s also an ideal tiffin box meal. You can actually pair it with Andhra pepper chicken.
Kacha aam’er pulao
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Kancha aam diye pulao | Mango rice
Ingredients
- 2 cups cooked basmati rice (preferably day-old or 80% cooked)
- 1 raw mango, peeled and chopped into small cubes (discard the stone)
- 1 tsp black mustard seeds
- a large pinch of asafoetida (heeng)
- 1 large onion, finely chopped
- 1 tsp finely chopped ginger
- 1 tsp finely chopped garlic
- 2 green chilies, finely chopped
- 1 sprig curry leaves
- ¼ tsp turmeric powder
- salt to taste
- 2 tsp sugar
- 2 tbsp vegetable oil
Instructions
- If you're using leftover rice, make sure it's cold and the grains are separate. If freshly cooked, cool it slightly before use to prevent it from breaking. Also it is important to cook the rice 80 percent if you are not using leftover rice.
- In a pan, heat mustard oil until it just begins to smoke. Reduce heat. Add black mustard seeds and let them crackle. Add a pinch of heeng.
- Add curry leaves, chopped green chillies, onions, ginger, and garlic. Sauté on medium heat until the onions turn soft and light golden.
- Mix in turmeric powder and the chopped raw mango. Sauté for 3–4 minutes till the mango softens slightly but still holds shape.
- Add salt and a bit of sugar to balance the tanginess of the mango. Mix well and cook for another minute.
- Gently fold in the rice, making sure it mixes evenly with the masala and mango pieces. Cook on low heat for 2–3 minutes, allowing the flavours to combine.
- Serve hot with papad, begun bhaja or a spicy chicken curry.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
