Curd Rice with Pomegranate
Cooling, creamy, and bursting with vibrant pomegranate jewels.
⏱️ 40 min🍽️ Serves 1
🔥 320 kcal💪 9g protein🍚 55g carbs🥑 7g fat🌾 3g fibreper serving
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servings
Ingredients
- 🍚1 cup basmati rice
- 🥛2 cups plain yogurt
- 🥛½ cup milk
- ❤️1 pomegranate, deseeded
- 🌶️1 green chili, chopped
- 🫚1 tsp ginger, grated
- ⚫½ tsp mustard seeds
- 🥣½ tsp urad dal
- 🌿8 curry leaves
- 🌻1 tbsp vegetable oil
- 🌿¼ cup fresh cilantro, chopped
- 🧂 salt, to taste
Pro tips
- Use full-fat yogurt for a creamier texture. For a lighter version, use low-fat yogurt.
- Adjust the amount of green chili and ginger according to your spice preference.
- For extra crunch, you can add a tablespoon of finely chopped cucumber or grated carrot.
- Ensure the rice is completely cool before adding it to the yogurt to prevent curdling.
Method
- 1Cook the basmati rice with 2 cups of water until tender. Let it cool completely, then mash it lightly with a fork.
- 2In a large bowl, whisk together the plain yogurt and milk until smooth. Add the cooled mashed rice and salt to taste, mixing well.
- 3Heat the vegetable oil in a small pan over medium heat. Add mustard seeds and let them splutter.
- 4Add urad dal, green chili, grated ginger, and curry leaves to the pan. Sauté for about 30 seconds until the dal turns light golden.
- 5Pour the tempering mixture over the curd rice and mix thoroughly.
- 6Stir in the fresh pomegranate seeds and chopped cilantro.
- 7Chill the curd rice in the refrigerator for at least 30 minutes before serving for best results.