Spicy Mango Pickle Rice Bowl

1Heat oil (2 tablespoons) in a large pan over medium heat.

2Add mustard seeds (1 tablespoon) and cumin seeds (1 tablespoon), and let them splutter.

3Add the chopped onions (1 medium) and sauté until they turn golden brown.

4Stir in the ginger-garlic paste (1 tablespoon) and green chilies (2), cooking for another 2 minutes until fragrant.

5Add the cooked rice (2 cups) to the pan, mixing well with the onion (1 medium) mixture.

6Fold in the chopped mango pickle (1 cup), ensuring the rice (2 cups) is evenly coated with the tangy flavor.

7Season with salt and pepper to taste, and cook for an additional 3-4 minutes, stirring occasionally.

8Remove from heat and garnish with fresh coriander leaves before serving.