Long-Grain Rice with Yogurt and Spices
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes.'
Ingredients
- Long-Grain Rice - 2 cups
- Ghee - 1 tablespoon
- Butter - 1 tablespoon
- English Dry Mustard - 1 teaspoon
- Nigella Seeds - ½ teaspoon
- Mild Chili Spice - 2 pieces
- Ginger - 1 piece
- Yogurt powder - 8 fl oz
- Salt - to taste
Step by Step guide
Step 1
Wash the chili peppers, remove the stems and seeds, and cut into thin strips.
Step 2
Peel, wash, and grate the ginger on a fine grater.
Step 3
Rinse the rice, soak for 15 minutes, then drain in a colander.
Step 4
Place the mustard seeds in a pot with heated ghee and fry under a lid until they stop popping.
Step 5
Then add the fennel seeds, chili peppers, and ginger, and stir quickly.
Step 6
Add the rice to the spicy mixture and fry for 1–2 minutes, stirring, until the grains become transparent.
Step 7
Pour water into the pot, add salt, and bring to a boil.
Step 8
Cover the pot with a lid, reduce the heat to low, and cook the porridge for 20 minutes.
Step 9
Five minutes before it's done, remove the lid, add the yogurt and butter, and quickly stir the porridge with a cooking fork.
Step 10
Cover the pot again and continue cooking until the grains swell and absorb most of the liquid.
Step 11
After that, remove the lid and let the porridge sit on the heat for another 3 minutes.
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