How to make it
6 steps. Take it one step at a time.
Rinse 1 cup of rice and pressure cook it
Rinse 1 cup (200g) of rice and pressure cook it with 3 cups (720ml) of water for 3-4 whistles until it is very soft.
15 minTransfer the hot rice
Transfer the hot rice to a large bowl and mash it well with a ladle or potato masher while it is still warm.
Add 1 1/2 cups yogurt, 1/2 cup milk, and 1 tsp salt
Once the rice has cooled slightly, add 1 1/2 cups (360g) yogurt, 1/2 cup (120ml) milk, and 1 tsp (6g) salt. Mix until creamy and well combined.
Heat 1 tbsp oil
In a small pan, heat 1 tbsp (15ml) oil. Add 1 tsp mustard seeds and let them splutter. Then add 1 tsp urad dal and fry until golden brown.
2 minAdd 1 sprig curry leaves, 2 chopped green chilies, 1 inch chopped ginger
Add 1 sprig curry leaves, 2 chopped green chilies, 1 inch chopped ginger, and a pinch of hing. Sauté for 30 seconds until fragrant, then pour the tempering over the rice.
1 minMix everything together well
Mix everything together well. Garnish with pomegranate seeds if desired and serve.
A little kitchen wisdom
Using a small amount of milk helps prevent the rice from becoming too sour if you are packing it for later. Mashing the rice while it is still warm ensures the best creamy texture.
