Ingredients

• 400 g - basmati rice
• 600 ml - fresh yoghurt (curd)
• 1 to 1.5 cups - milk
• 1.5 tsp - salt
• Tempering garnish:
• 2 tbsp - ginger
• 2 tbsp - green chillies
• 1 tsp - mustard seeds
• 1 pinch - asafoetida
• 1 sprig - curry leaves
• 2 tbsp - corn oil

How to Make Special Yoghurt Rice

• Wash the rice thoroughly and soak in the water for 30 minutes.
• Boil the rice for 10 minutes.
• Add salt and cool slightly.
• Mix with the curd.
• Boil milk in a separate pot for 15 minutes.
• Cool and add it to the rice.
• Add curry leaves and chopped ginger and chillies.
• Saute for 2 minutes.
• Turn off the heat and add rice mixture to the pan.
• Mix well and serve with mango pickle.
• For the tempering garnish:
• Chop green chillies and ginger finely.
• Heat the oil; fry mustard seeds and asafoetida in a large pan that is big enough to take the rice too.