Yogurt Rice

This classic yet simple yogurt rice dish serves as the perfect comfort food on any given day.

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Yogurt Rice

This classic yet simple rice dish serves as the perfect comfort food on any given day.

Course: Main Course

Cuisine: Indian

Servings: 4

Equipment

• Instant Pot
• Pressure Cooker

Ingredients

• 1 cup raw rice (I like to use Sona Masoori or Long Grain rice)
• 3 cups water
• 1 cup yogurt
• 1 cup milk (I like to use whole milk)
• 1 cup ice cubes
• 1 tsp mustard seeds
• 1 tsp urad dhal (optional)
• 1 tsp channa dhal
• 2 dry red chilies (adjust to taste)
• ⅛ tsp asafoetida (also known as hing or perungayam)
• 6 curry leaves
• 1 tbsp oil
• salt to taste

Instructions

• In a pressure cooker, wash rice and add water (Rice: Water ratio is 1:3). Cook for two whistles.
• Once pressure is released, open the lid and mash the cooked rice.
• Pour in cold milk and add ice cubes to the rice and let it cool.
• When it has cooled, add yogurt to the mashed rice. Add salt to taste and mix well.
• To prepare the tempering, add oil in a pan. Once hot, add mustard seeds, urad dhal, channa dhal, red chilies, and asafoetida.
• Once mustard seeds start to crackle, add curry leaves.
• Pour the tempering over the rice and mix.
• Serve with pickle or side dish of your choice.

Notes

• Add more milk if yogurt is sour.
• Add more yogurt if you can still taste the milk.
• Add water if the consistency is thick.
• If using an Instant Pot: Cook rice for 6 minutes on high pressure 

• See below for additional varieties or sides that go well with this dish.
  • Mango Pickle