First soak rice in water for 20 mins.

Then pressure cook the rice with 2. 5 cups of water, salt and oil for 2 whistles.

In the mean while when the rice is cooking, lets make the paste.

Put the chopped raw mango in the jar by adding red chillies deseeded, 1 tspn sesame seeds, 2 tsp peanuts and half cup grated coconut.

You can add grated jaggery also.

But it's optional. It is added to balance the sourness of the mangoes.

Now grind it and make semi fine paste.

Now take a heavy bottom pan.

Heat it and add 3 tblspn oil. Now add 3 to 4 tblspn peanuts.

Saute the peanuts on low flame so that it does not get burnt.

Then add 1tspn mustard seeds, when it starts spluttering add chana and urad dal.

Saute them till it changes into brown colour.

Add curry leaves, red chillie dry, hing and haldi powder..

Saute it by stirring continously.

Now add the Mango coconut paste.

Stirr it and saute for3 to 4 mins and then season with salt.

Mix very well again.

Now off the flame.

Now mix the cooked rice to it very well by the laddle or by your hands.

Both of the paste and cooked rice should be combined very properly to each other.

Heat the rice again for 2 mins.

After that Mango Biryani is ready to serve.

Serve it with fried papads or chips or with yogurt.