Yogurt Rice

Aperture:f/5
Focal Length:49mm
ISO:500
Shutter:1/80 sec
Camera:NEX-5R

Yogurt Rice

This is one of the most popular dishes of southern India. Simple, easy and yet delicious.

Ingredients
cooked white rice- 1 cup
water- 1/2 cup
Kemp’s butter milk- 3/4th cup
Sour crème-1/2 cup (any brand, I prefer daisy)
Pomegranate seeds 3/4th cup (reserve 1/4th cup for garnishing).
Salt to taste

Seasoning:
oil- 1 tbsp.
mustard seeds 1/4th tsp (black ones preferred)
Curry leaves 4-5 (optional)
Dry red chilies 2 or 3
Channa dhal 1 tsp.

Garnish
Cilantro (chopped)-1/4th cup.
pomegranate
cashews and raisins 2 tbsp (optional)

Method:
1. mix the white rice with water until it is soft and add buttermilk and sour crème. Add salt and pomegranate after mixing the rice, yogurt, water and sour-creme mixture.

2. In a small pan, heat oil and add all the seasoning ingredients. Let this cool down completely and add it to the rice mixture.

3. Garnish with cilantro, cashews, raisins and pomegranate.

Note: Water can be skipped if the rice is cooked soft (1:3 ratio than regular 1:2 ratio). Left over rice tastes better for this recipe. Please do not mix hot rice or hot seasoning to the yogurt or the sour creme.

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