Divamani Enterprises

Type: Savoury
Preparation Time: 30 minutes
Servings: 2

Ingredients

• 1 cup raw rice
• 2 cups water
• 1 tsp salt
• 1/2 cup curd

For tempering:

• 1 tsp oil
• 1 tsp mustard
• 1/2 tsp black gram
• 1/2 tsp bengal gram
• pinch of asafoetida
• 2 sprigs curry leaves

Instructions

1. Put the raw rice in a vessel.
2. Wash it at least twice
3. Add the water and salt
4. Cook it in the pressure cooker – 3 whistles is more than adequate
5. Once the pressure is released, take out the rice and mash it well.
6. Add the curd to it and mix well
7. Take a pan and add all the tempering items
8. Once the mustard sputters and the black gram and bengal gram become mildly golden, add to the curd rice the cooled rice into this.
9. Stir well.
10. Serve.

Notes

• To make this spicy, you can add green chillies or red chillies while tempering.
• Pomegranate seeds can be added at the end to make it interesting
• You can garnish with coriander leaves before serving.
• If you want to carry this for lunch, curd quantity should be just 2 tsps. Add milk to the hot rice and curd and mix well. It sets and is very tasty after 3-4 hours.