A healthy and tasty alternative to plain rice. Cooked in herbs and spices.
Ingredients
- 2 cups Plain Yoghurt Greek or Pot set
- 3 cups Long grain Rice Basmati
- 4.5 cups Vegetable stock or Water
- 2 Whole Green Chillie finely sliced
- 2 Whole Dried Red Chillies optional
- 1 tbsp Chana Dhal split peas
- 1 tbsp Urad Dhal Indian grocery
- 3 sprigs Curry leaves
- 2 tsp Black Mustard Seeds
- 1 tbsp Grated Ginger
- 1 tsp Asafoetida Hing - Indian Grocery
- 1/4 cup Rice Bran Oil or vegetable oil
- 1/2 cup Coriander leaves chopped
- Salt to taste
- 1 sprig Curry Leaves garnish
- 1/4 cup Coriander leaves
Instructions
- Heat oil in a pan and add mustard seeds.
- Add curry leaves, asafoetida, red chillies, chana dal, urad dal, green chillies and ginger, and sauté for a minute or two.
- Add the rice and mix well, then add water or stock and bring to the boil
- Stir rice once, then reduce heat and simmer for 15 minutes or until cooked.
- Add yoghurt and mix well
- Garnish with coriander and curry leaves.
Notes
You can also used left over rice for this recipe. Just fry up spices then add yoghurt to rice