Curd Rice (Indian Rice with Yogurt)

Name: Curd Rice (Indian Rice with Yogurt)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons asafoetida (start with 1/4 teaspoon if youre less of a fan); 10 curd chiles; 4 servings Cilantro, for garnish; 1 teaspoon whole cumin seed; 8 curry leaves; 355 milliliters long grain rice; 1 Tbsp whole mustard seed; 237 milliliters pomegranate seeds, fresh or dried; 4 servings Salt; 473 milliliters thick strained yogurt, preferably at room temperature; 4 Tbsps unsalted butter; 4 servings Vegetable oil

The recipe Curd Rice (Indian Rice with Yogurt) is ready in roughly 30 minutes and is definitely a spectacular gluten free and vegetarian option for lovers of Indian food. For $2.9 per serving, you get a main course that serves 4. One portion of this dish contains about 19g of protein, 28g of fat, and a total of 631 calories. If you have mustard seed, curd chiles, cumin seed, and a few other ingredients on hand, you can make it.

Instructions

In large saucepan or rice cooker, combine rice, butter, 3 cups water, and 1 teaspoon salt. Cover and bring to boil, then reduce to a simmer and cook until rice is tender, about 20 minutes.

Ingredients you will need

Butter

Water

Rice

Salt

Equipment you will use

Rice Cooker

Sauce Pan

While rice is cooking, heat oil over high heat in slope-sided pan (if you have a wok, use it; if not, use small saucepan), just enough to coat bottom by 1/2 inch. When oil shimmers, add curd chiles. Toss continually until golden brown, 15-30 seconds. Set aside to drain.

Ingredients you will need

Chili Pepper

Rice

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Wok

Discard all but two tablespoons oil and return to heat. When oil shimmers, add mustard seeds and stir to coat in oil. When seeds begin to pop, add asafoetida, cumin, and curry leaves. Fry until aromatic, about 10 seconds, then remove from heat.

Ingredients you will need

Mustard Seeds

Curry Leaves

Asafoetida

Cumin

Seeds

Cooking Oil

Pop

If using wok, add cooked rice to spice oil and mix to combine. Otherwise pour and mix spice oil into pot of cooked rice. Stir in yogurt and add salt to taste.

Ingredients you will need

Cooked Rice

Yogurt

Salt

Cooking Oil

Equipment you will use

Pot

Wok

Serve in small bowls with pomegranate seeds, cilantro sprigs, and a couple curd chiles to garnish.

Ingredients you will need

Pomegranate Seeds

Cilantro

Chili Pepper

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoons

asafoetida (start with 1/4 teaspoon if you're less of a fan)10

curd chiles 4servings

Cilantro, for garnish 1teaspoon

whole cumin seed 8

curry leaves 355milliliters

long grain rice 1Tbsp

whole mustard seed 237milliliters

pomegranate seeds, fresh or dried 4servings

Salt 473milliliters

thick strained yogurt, preferably at room temperature 4Tbsps

unsalted butter 4servings

Vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.