Ingredients:

• 400 g – basmati Rice
• 600 ml – fresh Yoghurt (curd)
• 1 to 1.5 cups – Milk
• 1.5 tsp – salt
• Tempering garnish:
• 2 tbsp – Ginger
• 2 tbsp – Green chillies
• 1 tsp – Mustard Seeds
• 1 pinch – Asafoetida
• 1 sprig – Curry leaves
• 2 tbsp – Corn oil

Method:

1. Wash the rice thoroughly and soak in the water for 30 minutes.
2. Boil the rice for 10 minutes.
3. Add salt and cool slightly.
4. Mix with the curd.
5. Boil milk in a separate pot for 15 minutes.
6. Cool and add it to the rice.
7. Add curry leaves and chopped ginger and chillies.
8. Saute for 2 minutes.
9. Turn off the heat and add rice mixture to the pan.
10. Mix well and serve with mango pickle.
11. For the tempering garnish:
12. Chop green chillies and ginger finely.
13. Heat the oil; fry mustard seeds and asafoetida in a large pan that is big enough to take the rice too.