Yogurt Rice Recipe

Rice Seasoned With Yogurt, Spices, And Beans

In a saucepan, combine:

2 2/3 cups water

1 1/2 cup uncooked basmati or other long-grain rice, rinsed

Bring to a boil, cover, and turn the heat to low. Simmer undisturbed for 15-20 minutes until the liquid has been absorbed.

In a large bowl, mix together:

the cooked basmati rice (3 cups), cooled and with grains separated by hand

3/4 cup plain yogurt (more if needed for smoother consistency)

1/4 teaspoon milk (more if needed for thinner consistency)

In a small saucepan, heat:

1 Tablespoon vegetable oil

pinch hing

1 teaspoon cumin/mustard/sesame seeds mixture

Add and sauté until lightly browned:

1 Tablespoon roasted Indian chickpeas

1 Tablespoon roasted peanuts, whole

1 Tablespoon fresh coriander leaves (cilantro), chopped

1 Tablespoon fresh hot green pepper, chopped

1 teaspoon urad dal, dry

1 teaspoon chana dal, dry

4-5 Indian bay leaves

Mix in:

2 teaspoons cumin/coriander powder

1 teaspoon salt

1/4 teaspoon turmeric

14 teaspoon hot red pepper powder

Remove the saucepan from the heat, and add its contents to the rice mixture.

Add and mix well:

pinch of sugar

More Indian Vegetarian Rice Dishes

• Eggplant Rice Recipe - Rice with Eggplant, Vegetables, and Rice
• Kichadi Recipe - Rice With Green Mung beans
• Rice Pilaf Recipe - Rice Seasoned with Sweet Spices
• Saffron Sweet Rice Recipe - Rice Seasoned With Saffron And Sweetened With Sugar
• Soft Chawada Recipe - Rice Flakes Porridge
• Spicy Rice Recipe - Rice With Hot Spices, Peanuts, And Roasted Chickpeas
• Vegetable Biryani Recipe - Rice, Loaded With Mixed Vegetables
• Yogurt Rice Recipe - Rice Seasoned With Yogurt, Spices, And Beans