Photo: Sugeesh at ml.wikipedia · CC BY-SA 3.0 · Wikimedia Commons

Jammukashmir · Breakfast

Kashmiri Yogurt Rice

Traditional 18. Kashmiri Yogurt Rice recipe

🧺 Ingredients

• 1 cup basmati rice (200g)
• 2 cups water (480ml)
• 1 cup plain yogurt (240g, whisked, full-fat)
• 2 tbsp ghee (30g)
• 1 tsp cumin seeds (2g)
• 1 dried red chilli (broken, 2g)
• 1 tsp urad dal (split, skinless, 2g)
• 1 tsp mustard seeds (2g)
• 2 curry leaves (1g)
• ½ tsp salt (2.5g)
• 2 green chillies (slit lengthwise, 15g)
• Pinch asafoetida (0.3g)

👩‍🍳 How to make Kashmiri Yogurt Rice

1. Rinse rice, soak 20 min, drain
2. Cook rice: boil water with salt, add rice, cook covered on low heat 18-20 min until tender
3. Fluff cooked rice with fork, cool slightly
4. Heat ghee in small pan, add mustard seeds (they crackle and pop)
5. Add cumin seeds, let sizzle 1 min, add dried chilli
6. Add urad dal, fry 30 sec until golden
7. Add curry leaves, asafoetida, fry 20 sec (aroma releases)
8. Pour tempering oil into cooled rice, mix gently with fork
9. Add whisked yogurt, fold gently until well-distributed (don't break rice grains)
10. Add green chillies, fold once more
11. Let rice reach room temperature, keep covered
12. Serve at room temperature or slightly chilled
13. Visual cue: Rice coated with yogurt, individual grains visible, greenish tint from curry leaves and chillies, creamy texture
14. ---

Track the macros of Kashmiri Yogurt Rice and 100s of Indian dishes with Nutri Macro India.