Serves – 2
Preparation time – 5 mins
Cooking time – 5 mins
- Cooked Rice – 1 Cup
- Plain Yogurt – 1 1/2 cups or adjust as required
- Oil – 1 tsp
- Mustard Seeds – 1/4 tsp
- Cumin Seeds – 1/4 tsp
- Curry Leaves – few
- Dry Red Chilli Whole – 1
- Green Chilli – to taste
- Salt – to taste
- Asafoetida (Hing) – pinch
- Coriander Leaves (finely chopped) – 1/2 Tbsp
- Cashews (chopped) – 1 Tbsp
- Ginger Juice – 1/2 tsp
In a bowl mash up the rice and make it soft, add in yogurt and mix well and set aside.
For seasoning, heat up oil in a small pan, once the oil is enough hot (just medium hot), add in mustard seeds and allow to pop, then add cumin seeds, red chilli whole, cashews, green chilli and cook till cashews change into golden
Add in the curry leaves and hing and cilantro cook mixing them with a spoon for a 30 secs and add this seasoning into the rice. Season with salt and add ginger juice, mix well and serve as is or with any pickle.
Tip : If you want to serve it late, then refrigerate until ready to eat.
Serve with some pomegranate and grape pieces for a fruity yogurt rice.