READY IN ABOUT 1¼ hrs

Yogurt Rice

Read Reviews (3)

"This cooling Indian dish is perfect as an accompaniment to grilled meats. Curry leaves can be found at your local Indian store. If you can't find them, they can be omitted, but they do add a unique flavor and smell." — DHANO923

Directions

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
Heat the ghee in a small skillet over medium heat. Add the broken chile pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder.
Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Mar 01, 2010

Turned out well. Usually turmeric is not added in curd rice but I added it cause it says so in the recipe. Added little sugar for taste. And make sure that the rice is at room temperature before adding the yogurt mix.

—VIVNIDHI

See full review »

Feb 12, 2009

This is a great recipe! I've made this a few times now and have varied it in only a few small ways. Instead of using the dry red pepper, I now use sriracha brand chili paste that gets mixed in after pulling the mustard seeds. Additionally I started using a tzatziki sauce (home-made--traditional recipe) as opposed to plain yogurt. I also tend to go a little more generous with the curry, but that is a personal taste thing. This has been requested repeatedly by both roommates and my girlfriend since the initial trial. Great with any kind of Mediterranean or Indian dish.

—Orrin Campbell

See full review »

5 Ratings

Oct 20, 2010

I kind of made this dish on a bet as it looked so kooky. This dish is so good, I feel sorry for anyone who has not tried it. I have made it maybe 30 times and will make it forever more. I leave out the asafoetida as it is kind of a heavy hitter. The curry leaves are key though. Thanks DHAN0923!!

—tunaonrye

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Exotic Indian Tangy Rice

Green Lentils and Rice Assyrian Style

Indian Rice (Pulao)

Whole Rice and Lentils (Majadara)

Indian-Style Vegetable Rice

Ke's Cajun (Dirty) Rice

Thai-Style Fragrant Rice

Coconut Rice with Edamame

Corn and Rice

Vegetable Rice Pilaf in the Rice Cooker

Nutrition

Calories
271 kcal
14%

Carbohydrates
48 g
15%

Cholesterol
13 mg
4%

Fat
5.2 g
8%

Fiber
0.8 g
3%

Protein
8.1 g
16%

Sodium
173 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Yogurt Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 271
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
** Saturated Fat 2.8g 14 %
** Cholesterol 13mg 4 %
** Sodium 173mg 7 %
** Potassium 251mg 7 %
Total Carbohydrates 48g 15 %
** Dietary Fiber 0.8g 3 %
Protein 8.1g 16 %
** Sugars 5.1g
** Vitamin A 8 %
Vitamin C 3 %
Calcium 20 %
Iron 12 %
** Thiamin 3 %
** Niacin 4 %
** Vitamin B6 3 %
** Magnesium 7 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.