Wash and drain the basmati rice and cook with the 3 cups of water till the water is evaporated and small holes form on top of the rice. Remove from heat and keep aside.
Heat the oil and add the mustard seeds to it. Once they splutter, add the urad dal and wait for it to brown a little. Toss in the asafetida, dried red chillies and curry leaves.
Add the peanuts to it and roast till it slightly changes color. Add the turmeric powder and grated mango and saute for a couple of minutes. Toss in the salt as well.
Add the cooked rice and fluff well to mix into the raw mango mixture. Serve hot with any pickle of your choice and some yogurt.