Curd Rice

Name: Curd Rice
Cuisine: Indian
Ingredients: 2 cups Cooked Rice; 1/4 cup Milk; 1 cup Thick Curd; to taste Salt; 2 tbsp Fresh Cream; 1 cup Pomegranate Seeds; 2 tbsp Ghee; 1/4 tsp Mustard Seeds; Pinch Hing / asafoetida; 1/2 tsp Urad Dal; 1 sprig Curry Leaves (few); 1 Big Onion (cut in long slices); as needed Cashew Nuts; as needed Chopped Coriander Leaves for garnishing

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#riceisthebest
Simple yet special! Wholesome and Good!

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#riceisthebest
Simple yet special! Wholesome and Good!

Saved

Ingredients

2 cupsCooked Rice
1/4 cupMilk
1 cupThick Curd
to tasteSalt
2 tbspFresh Cream
1 cupPomegranate Seeds
For Tadka :
2 tbspGhee
1/4 tspMustard Seeds
PinchHing / asafoetida
1/2 tspUrad Dal
1 sprigCurry Leaves (few)
1Big Onion (cut in long slices)
as neededCashew Nuts
as neededChopped Coriander Leaves for garnishing

Saved

Steps

1

In a bowl, mix cooked rice, milk, curd, cream and salt. Then add half of pomegranate seeds and mix well and keep aside.
2

Heat up ghee in a small pan on low flame. Add cashew nuts and fry till golden brown. Remove and keep aside in a plate.
3

In same pan, add mustard seeds. Once it crackles, add hing and urad dal. Saute for few seconds. Add curry leaves. Then add sliced onions. Saute for few mins till it turns translucent. Add fried cashew nuts. Mix well. Add half of tadka to the rice and curd mixture and give it a good mix.
4

Pour remaining tadka on top of the rice curd prepared mixture. Garnish with remaining pomegranate seeds and chopped coriander leaves. Keep bowl in refrigerator for sometime.
5

Serve chilled.