Yogurt Rice Recipes

YOGURT RICE

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
• Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
• Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

YOGURT RICE

Steps:

• Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes.
• While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes.
• Fluff rice with fork and stir in mustard seeds, dal, chile, ginger and cucumber.
• Combine yogurt, milk and salt. Lightly stir into rice with fork.
• Sprinkle with cilantro.

YOGURT RICE

Steps:

• Combine the rice, 3 cups water, and the salt in a medium pan and bring to a boil. Cover tightly, turn heat to very, very low, and cook 25 minutes. Empty rice into a wide bowl and add the milk. Stir to mix and to cool off the rice a bit. Now add the yogurt and mix again. Add the tomatoes and cilantro and mix them together.
• Put the oil in a small pan or frying pan and set over medium-high heat. When hot, put in the urad dal. Let it turn reddish. Put in the mustard seeds and chilies. As soon as the mustard seeds pop and the chilies darken, add the curry leaves. A second later, pour the oil and spices over the yogurt-rice mixture. Stir to mix.