Thank you Sheeba for this yum curd rice , this came out so delicious - I seem to be eating curd rice every other day and loving it . I made a few adaptions - ginger and green chilies I added into the rice at the stage when curd was being added ( STEP 2 ) This way I had bits of ginger and green chilies throughout the rice when it set and they flavored curd rice from within .
INGREDIENTS - 1 Cup Uncooked Rice. 3 Cups Water 2 Cups Warm Full Cream Milk - Adjust as needed. 1 Teaspoon Butter. Salt. 2 Tablespoons Curd. A handful of chopped coriander leaves SEASONING - 1 Tablespoon Ghee / Til Oil 1 Teaspoon Mustard Seeds. 1 Teaspoon Urad Dal. 1 Teaspoon Chana Dal 1/4 Teaspoon Hing Some Curry Leaves. 1 Tablespoon Grated Ginger. ** Green Chilies Chopped **
1. Cook the rice till a bit OVERCOOKED- remove from the heat and while still warm , mash it up roughly .Add the warm milk GRADUALLY and mix really well - as the rice cools it will get thick so add milk accordingly - stir in the butter and salt to taste and blend well - it should have a loose consistency.Cool completely .
2. Add the yoghurt and again mix well - at this stage I added raw ginger and chilies into the rice and not in the tarka .Set aside .
SEASONING 3. Heat the oil or ghee .Add mustard seeds .When they stop spluttering, add both the dals and fry till golden , then lower the heat (or off the heat ) add the hing and curry leaves .Saute for a few secs .Pour this over the rice and mix well .Add chopped fresh dhania leaves .Decorate with fried cashews or peanuts .
A big thank you for the recipe Sheeba.