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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 1 cup Jasmine Rice
- 2 cups Yogurt
- 1/2 cup milk
- Pomegranate seeds or grapes
- Oil
- Salt
- 3 green chiles, chopped
- 1 bunch cilantro, chopped
- 1 tsp mustard seeds
- 1/s tsp Asafoetida (hing)
Method
- Cook the rice. Using a ladle, mash the rice a little while still hot. Cool and stir in the milk gently. No lumps!
- Stir in the chiles and cilantro.
- Heat the oil and add the mustard seed. Cook until seeds pop, then add the asafoetida. Add to the yogurt rice. Decorate with pomegranate seeds or grapes.
