Ingredients Jump to Instructions ↓


  2. 2 cup(s) uncooked rice

  3. 1 cup(s) fresh yoghurt beaten well

  4. 1 cup(s) milk

  5. 2 tablespoon(s) butter

  6. 1/2 teaspoon(s) mustard seeds

  7. 1/2 teaspoon(s) each of split black gram and split bengal gram

  8. 2 green chilli(es) finely chopped

  9. 1 piece ginger grated

  10. 1 teaspoon(s) asafoetida powder

  11. 1 sprig curry leaves

  12. 2 tablespoon(s) chopped fresh coriander

  13. 1 medium onion finely chopped

  14. 2 tablespoon(s) oil

  15. salt to taste


  17. Cook the rice a little longer than usual for about 20 minute(s) or till it is of a soft consistency. When the rice is yet hot, mix in the butter , yoghurt, milk and salt one by one. Adjust the consistency by adding or reducing the yoghurt / milk as desired.

  18. Heat the oil on medium level in a pan till hot and splutter the mustard seeds. Add the split grams , asafoetida, curry leaves, ginger, green chillies and fry for about two minutes or till the grams are are lightly browned and aromatic. Pour this tempering on the yoghurt rice and mix in the chopped onions and coriander leaves.


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