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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
Category Rice Dishes
Servings 4 cups Serving Size 1/2 cup
Calories 114 Protein g
Fat 3.2 g Carbohydrates18 g

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