# of servings: 4 | |
Preparation Time: 10 mins | Cook Time: 20 mins |
A sumptuous meal is incomplete if it is not ended with this dish. Yogurt rice is a quintessential meal that calms the stomach at any time. Being an all-time favorite among children, this enlivens many a childhood in an instant!
Ingredients:
- Rice - 1 cup
- Water - 3.5 cups
- Yogurt - 2.5 cups
- Milk - 1 cup
- Butter - 1 square (optional)
- Green chili paste - 0.5 tsp
- Salt
- Spring onion - 1 stalk
- Grated coconut (and/or) Finely chopped cucumber - 1.5 cups
- Pomegranate seeds - 0.5 cup (optional)
- Chopped coriander leaves - 1 fistful
- Mustard seeds - 1 tsp
- Urad daal - 2 tsp
- Cashews - 10 (optional)
- Curry leaves - 2 stalks
Method:
- Wash and drain the rice well
- Add the water to it, along with half the salt needed
- Cook well ('Pressure' mode for 4 mins in IP. The extra minute is to get extra soft rice)
- In a little oil, season mustard seeds, urad daal, curry leaves and green chili paste. If using, roast the cashews also. Set this aside
- Clean and finely chop the cucumbers
- When the rice is cooked, mash it a little with the back of a ladle
- Add milk and butter (if using). Mix without lumps
- Let it cool down a little more, add the yogurt and remaining salt
- Mix well and stir in the grated coconut (or) chopped cucumbers, coriander leaves, spring onions and pomegranate seeds (if using)
- Lastly, add the urad daal and chili seasoning into the rice
- Mix well and serve immediately
Tips and Tricks:
- The extra 0.5 cup of water and extra minute for cooking make the rice softer
- Adding half the salt to the rice while cooking reduces the need for too much salt and even salting
- Mashing the rice a little along with milk gives a richer taste and avoids the formation of lumps
- Butter and cashews enhance the taste as well
- Cucumbers or pomegranates will add crunch and flavor to the rice
- The chilies added DO NOT make it spicy. Only half a tsp is added to enhance flavor!
- The seasoning of the daal is added in the end to keep their crunch
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