Ingredients:

• 1 cup – Rice
• 1/2 cup – Curd
• 1 cup – Milk
• 2 – Green chillies
• 2 stalks – Curry leaves
• 1 tbsp – chopped coriander
• 6 – cashew nuts, halved
• 1/2 tsp – gram dal
• 1/2 tsp – Urad Dal (black gram)
• 1/2 tsp – mixed mustard and Cumin seeds
• 1/2 tbsp – oil, Ghee
• 1 pinch – Asafoetida

Method:

1. Boil the rice and drain excess water when done. Cool.
2. Heat oil in a small pan and add cashews and dals, mustard and cumin seeds, halved chillies, curry leaves and asafoetida.
3. When they splutter, pour over the rice.
4. Take care not to burn the seasoning.
5. Add curds, milk, coriander to the rice.
6. Mix well and cool in the fridge for an hour before serving.

Recipe courtesy of Sify Bawarchi