Clean and wash the rice and put on to cook with sufficient water.
Peel the mangoes and grate coarsely. Grate the coconut.
Place another saucepan on the fire and heat the oil or ghee.
Fry mustard seeds, gram dhal and red chilies till they crackle.
Add the coconut and when slightly brown, add grated mango and cook till soft.
Add turmeric, chopped nuts, raisins, curry leaves and salt, and cook for a few more minute.
When the rice is almost done, add the mango mixture.
Mix carefully with a fork.
Level the top and place in a slow oven to complete cooking.
Serve hot with sweet chutney.
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