Ingredients:
2 1/2 cups long grain rice
4 cups water
Salt to taste
2 tablespoons ghee or oil
1 teaspoon black cumin seeds
1 teaspoon black mustard seeds
1 teaspoon urad dhal
1/4 teaspoon asafetida, optional
3 fresh red or green chilies, seeded and sliced
3 cups yogurt
salt to taste
Method:
1-Put well washed and drained rice into a
saucepan with the water and salt.
2-Bring quickly to the boil, then cover tightly,
turn heat very low and cook for 20 minutes without
lifting lid.
3-In another pan heat the ghee and fry the black
cumin, mustard, dhal, asafetida (if used) and
chilies until the mustard seeds pop and the dhal is
golden brown.
4-Remove from heat, garnish into the yogurt and add
a little salt to taste. Mix thoroughly with the
cooked rice.