Name: Madras Mustard Seed & Yogurt Pullao
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Servings: 4
Cuisine: Indian
Ingredients: 2 cups chopped fresh cilantro or parsley; 2 cups plain yogurt, beaten; 4 cloves garlic, peeled and crushed; 2 Thai bird or serrano chilies, seeded and chopped; 2 teaspoons salt; ½ cup oil, butter or ghee; 2-inch fresh ginger, peeled and crushed; 2 teaspoons black mustard seeds; 2 cups long-grain white basmati rice, picked over and washed per master recipe

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

½ cup oil, butter or ghee
2 teaspoons black mustard seeds

Method

In a wok or medium-sized nonstick pot, heat 4 tablespoons oil, add the mustard seeds, and cook for 10 seconds until the seeds stop crackling and become aromatic (keep a lid handy to catch any seeds that might fly out). Add the ginger, garlic, chili, and stir-fry for 1 minute

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Madras Mustard Seed & Yogurt Pullao

Ingredients

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