Yoghurt rice

Name: Yoghurt rice
Cuisine: Indian
Ingredients: 250 g basmati rice, washed; 500 ml water; 1 red bird’s-eye chilli, minced; 1 teaspoon minced ginger; plain thick yoghurt; 1 tablespoon chopped coriander leaves; 1 teaspoon sea salt; 1 tablespoon ghee; 1 teaspoon brown mustard seeds; pinch of asafoetida powder

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Also known as curd rice, yoghurt rice is a popular accompaniment to the fiery, spicy food of Madras, as it is considered to be cooling for the body.

Ingredients

500 ml water
250 g basmati rice, washed
1 teaspoon

Asia
Oceania
India
Japan
China
Australia
Side dish
Spicy
Gluten-free
Vegetarian
Mediterranean
Madras

Method

Bring water to boil in a saucepan, then add rice and salt and cover. Reduce heat and simmer for 10 minutes or until rice is cooked and has absorbed all liquid.
Melt ghee in a frying pan and fry mustard seeds over moderately high heat until they pop. Add asafoetida, chilli and ginger and fry briefly until aromatic.
Stir in yoghurt over low heat until w