Yogurt Rice Recipe

Rinse the rice under cold water until the water runs mostly clear to remove surface starch.

Drain rice in a fine-mesh sieve for 5–10 minutes to remove excess water.

Combine the rinsed rice, 1.25 cups water, and 1 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes until water is absorbed and rice is tender. Avoid lifting the lid frequently.

Turn off heat and let rice sit, covered, for 10 minutes to steam. Then fluff gently with a fork or rice paddle and spread on a wide plate or tray to cool to warm (not hot) — ideally 20–30 minutes. The rice should be separate and slightly warm to the touch.

While rice cools, whisk the yogurt in a bowl until smooth. If thick (Greek), add 1–2 tablespoons milk or water and whisk to a creamy, pourable consistency.

Stir 3 tsp salt into the yogurt and taste — it should be slightly saltier than you want final, because rice will dilute it. Adjust salt or thinness as needed.

If using grated carrot or cucumber, lightly pat them with paper towel to remove excess moisture and fold into the yogurt now.

Heat 2 tbsp ghee or oil in a small skillet over medium heat until shimmering.

Add 1 tsp mustard seeds. When they begin to pop, add 0.5 tsp cumin seeds, 1 tsp urad dal, 1 tsp chana dal (if using) and fry until dals turn golden brown, about 1–1.5 minutes.

Add 1 broken dried red chili, 8 curry leaves and finely chopped green chili (if using) and sauté for 20–30 seconds. Sprinkle in a pinch (about 1/4 tsp) of asafoetida and immediately turn off heat to prevent burning.

If using nuts, add 2 tbsp roasted peanuts or cashews to the hot tempering and toss briefly to coat and warm.

Place the cooled, warm rice in a large mixing bowl. The rice should be warm, not hot — hot rice will curdle the yogurt.

Pour the whisked yogurt mixture over the rice in two additions, gently folding with a spatula or spoon until rice grains are well coated but not mashed. Adjust yogurt thickness by adding milk/water if needed so the mixture is creamy but not soupy.

Pour the hot tempering over the yogurt rice so the flavors infuse. Mix gently to distribute the tempered spices, nuts and curry leaves throughout the rice.

Taste and adjust salt, add 1/4 tsp freshly ground black pepper if using, and fold in 2 tbsp chopped cilantro.

Serve immediately at room temperature or chill for 30 minutes and serve cool. Garnish with a few extra curry leaves or roasted nuts if desired.