Recipe: Mango and Coconut BiryaniDescription: A flavorful sweet and savory biryani with basmati rice, ripe mango chunks, and a fragrant coconut-mango sauce.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 1 cup basmati rice, 2 cup water, 2 piece cardamom, 2 piece cloves, 0.25 teaspoon salt, 1 tablespoon oil, 1 cup mango, 1.5 cup coconut milk, 0.25 cup roasted cashews, 1 tablespoon sugar, 0.25 cup cilantroInstructions: Rinse 1 cup of basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain. In a medium saucepan, bring 2 cups of water to a boil. Add the soaked basmati rice, 2 cardamom pods, 2 cloves, and a pinch of salt. Lower the heat, cover, and simmer for 15 minutes or until the rice is cooked. Set aside. While the rice is cooking, heat 1 tablespoon of oil in a pan over medium heat. Add 0.5 cup of ripe mango chunks and sauté for 2 minutes. Add 1 cup of coconut milk to the pan with the mango, and cook for another 3 minutes until the mixture thickens slightly. Remove from heat and set aside. In a large serving bowl, gently mix the cooked rice with the mango-coconut mixture and 0.25 cup of roasted cashews. For the coconut-mango sauce, blend 0.5 cup of ripe mango chunks with 0.5 cup of coconut milk, 1 tablespoon of sugar, and a pinch of salt until smooth. Drizzle the coconut-mango sauce over the biryani before serving. Optional: Garnish with additional roasted cashews or fresh cilantro.Perfect for: Meal planning, weekly preparation, home cooking Tags: Indian, Vegetarian, Main CourseThis Mango and Coconut Biryani recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.