Ingredients:
Raw rice 1 cup
Yogurt 2 cups
Green chillies 3 nos finely chopped
Mustard seeds 1 tspn
Curry leaves 1 sprig
Seedless grapes
1/2 cup
use black colour grapes (optional)
Cashew nuts 10 nos
Salt use as required
Refined Oil 2 tbspns
Milk 1/2 cup
Red chillies 2 nos broken
Ginger 1 tspn finely chopped
Asafoetida 1 tspn finely chopped
Method:
1.Beat the yogurt thoroughly with the salt and the
milk in a basin.
2. Wash and soak the rice.
3.Boil approximately half a litter of water in a
sauté use and add the rice.
4.Cook till the rice is over cooked. Drain in a
colander. Cool and keep aside.
5. Mix the rice with the yogurt in the basin along
with the chopped ginger, grapes and the green
chillies. Mix thoroughly.
6. Heat about 1 tspn of the oil in a pan and add the
mustard seeds.
7. When they crackle, add the asafoetida, curry
leaves and the broken red chillies .Stir for a
minute over a medium flame.
8.Remove from the flame and pour this mixture over
the rice and mix well.
9. Heat the remaining oil in a pan. Add the cashew
nuts and fry till golden brown. ( It is better you
fry the cashew nuts over a gentle flame .If you are
using a medium flame then the moment the cashew nuts
start turning light brown in colour remove it with
the frying spoon immediately, other wise the cooking
process will continue since the oil is hot.)
10.Transfer the rice to a mud pot or a glass bowl
and garnish with the fried cashew nuts.