Chilli and ginger yogurt rice

Name: Chilli and ginger yogurt rice
Yield: Serves 4
Cuisine: India
Ingredients: 5 ml/1 tsp grated fresh root ginger; 275 g/10 oz/1¼ cups basmati rice; 3.75 ml/¾ tsp salt; 5 ml/1 tsp butter; 1.25 ml/¼ tsp asafoetida; 1-2 fresh red chillies, finely chopped (deseeded if preferred); 2.5 ml/½ tsp black mustard seeds; 30 ml/2 tbsp mustard oil; 15 ml/1 tbsp chopped fresh coriander (cilantro); 175 ml/6 fl oz/¾ cup whole-milk natural (plain) yogurt, whisked

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Doi Bhat can be served at room temperature as well as hot. The rice is first boiled, then tossed in a seasoned oil with mustard seeds, ginger and fresh coriander and finally mixed with yogurt. Ideally, mustard oil should be used for this dish, but you can substitute sunflower oil if you prefer.

Ingredients

275 g/10 oz/1¼ cups basmati rice
5

Asia
India
East India
Main course
Gluten-free
Vegetarian

Method

Rinse the rice thoroughly in a sieve (strainer) under cold running water, then transfer to a bowl and soak it in cold water for 20 minutes. Drain well.
In a medium pan, bring 550 ml/18