Ingredients:

• 1 cup – Arborio rice, washed and soaked for 15 minutes
• 1 cup – fresh curds
• 2 cups – hot water
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Urad Dal grains
• 1 stalk – Curry leaves
• 1 – whole Red Chilli
• 5 to 6 – peppercorns
• 2 to 3 pinches – Asafoetida powder
• Salt, to taste

Method:

1. Heat pressure pan well. Put in urad dal, dry roasting till very light brown.
2. Add mustards seeds, allow to pop.
3. Add asafoetida, mustard seeds, curry leaves, chilli, peppercorns.
4. Allow to splutter and pop. Then add hot water.
5. Bring to a boil and add rice. Allow boiling to resume.
6. Add beaten curd, stirring continuously all the while.
7. When boiling resumes, add salt to taste.
8. Cover and pressure-cook for 2 whistles.
9. Take off heat, allow steam to die down.
10. Open and serve piping hot with stuffed chilli or lime pickle.

Recipe courtesy of Saroj Kering