Curd rice recipe with Pomegranate
Ingredients
For the Rice:
- 1/3 cup Greek Yoghurt Full fat is better
- 1/3 cup Milk Any milk is fine
- 2 cups Basmati rice Rinsed and boiled
- 2 tbsp Chopped Coriander
- Salt According to taste
- ½ cup Pomegranate cleaned and peeled.
For the Mix:
- 1 tbsp Ghee Olive oil or coconut oils are fine too
- 1 tsp Black Mustard Seeds
- 1 tsp Split Pigeon Peas Toor dal
- 1 tsp Split Black Lentils Urad dal
- 1 Dried Red Chilli Kashmiri Red Chillies work best
- 1 tsp Grated Ginger
- Curry Leaves Just a handful. Fresh or dry
- Chopped Chillies Optional
Instructions
Make the rice:
- Wash and rinse the Basmati Rice 3 times. This removes the excess startch.
- Follow the instructions on the package to boil the rice. Boil and set aside.
Making the flavouring mix:
- In a pan, heat up the Ghee or oil.
- Once hot, add in the Mustard seeds, dried Chillies, Lentils and Split peas.
- Keep stirring gently. When the Lentils start to turn slightly red, add the Curry leaves. Stir again.
- Add chopped Chillies to the pan as well as the grated Ginger. Stir well.
Putting it all together:
- To the cooled Rice, add the Milk, Yoghurt and Salt.Mix this well. It should have a thick porridge-like consistency.
- Add the chopped Coriander and mix well.
- Add the flavoured mix from the pan and mix everything well.
- Garnish with Pomegranate and serve.