Rice Dishes Recipes - Yoghurt Rice Recipe

Ingredients

• 225g/8 oz/1 cup long-grain rice

• 600ml/1 pt/2 1/2 cups water

• 1 mango, skinned and finely chopped

• 1 cucumber, peeled and finely chopped

• salt

• 2 green chilies, finely chopped

• 2.5cm/1 in ginger root, finely chopped

• 1 bunch fresh coriander (cilantro), chopped

• 450ml/3/4 pt/2 cups natural (plain) yoghurt

• 120ml/4 fl oz/1/2 cup milk

• 1 carrot, grated

Seasoning

• 10ml/2 tsp oil

• 5ml/1 tsp mustard seeds

• 10ml/2 tsp split black beans

• 10ml/2 tsp yellow split peas

• 1 dried red chili, halved

• 2.5ml/1/2 tsp asafetida

• 2-3 curry leaves

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Method:

1. Cook the rice in the water for about 10 minutes until tender then drain and mash. Add the mango, cucumber and salt. Heat the seasoning oil and fry all the seasoning ingredients until the mustard seeds start crackling. Add to the rice with the green chilies, ginger and most of the coriander and mix well.

2. Stir in the yoghurt and milk. Simmer until heated through and well blended then garnish with the remaining coriander and the carrot and serve hot.