Directions

• Wash the rice well and cook with 1 tsp ghee, 1 cup water & 1 cup milk in the pressure cooker for 4-6 whistles or cook to very soft consistency.
• Wait for the rice to cool down a little and then mash gently with your hand or with a flat ladle.
• Grind the green chillies & ginger into a fine paste and mix with the rice.
• Heat the oil in a pan and add the mustard seeds and allow them to crackle.
• Add the urad dal and roast and alongside add the cashew nuts and roast till urad dal is golden brown.
• Add the red chillies and curry leaves along with the asafetida right after and in a few seconds switch off the flame.
• Add the tempering to the yogurt rice along with another cup of milk and sour free yogurt and mix well together.
• Add salt according to taste.
• If the rice is too thick after mixing, feel free to add more milk or yogurt according to consistency required.
• Pomegranate seeds or grated carrots can also be added as a garnish.