Firstly, in a large mixing bowl take cooked rice and mash well.
Add curd, salt and milk.

Mix well and also mash rice if there are any lumps
Also add more curd or milk to adjust the consistency.

Prepare the tempering by adding ghee in a small kadhai.
Add mustard seeds, urad dal, hing. allow to splutter.

Add dried red chillis and curry leaves, and fry till they turn golden brown.
Pour the tempering over the curd rice.

Garnish with pomegranate seeds and coriander leaves.
Serve with pickle or papad.