Yogurt rice (masuru anna)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Basmati rice |
| 1 | cup | Plain yogurt |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Canola oil |
| ½ | teaspoon | Black mustard seeds |
| ¼ | teaspoon | Split urad dal |
| 10 | Curry leaves -- optional | |
| 2 | Dried red chilies | |
| 2 | Chili pepper -- minced | |
| 1½ | teaspoon | Ginger root -- minced |
| 1 | tablespoon | Coriander leaves -- finely |
| Chopped | ||
Directions
Place rice in large bowl. Cover with water. Swish water around to remove starch coating. Let the rice sit so any husks will float to the top. Drain and continue rinsing until the water is clean and clear. Add enough warm water to bowl to cover by at least 1". Soak the rice for at least 20 minutes to allow the grains to absorb moisture and relax prior to cooking. Drain. Bring 10 cups of water to a boil in a large saucepan. Add the rice and stir. Bring to a boil. Boil vigorously until the rice is cooked and slightly soft, about 20 minutes. Drain and place in a bowl. In another bowl, combine the yogurt and salt until creamy and smooth. Add the yogurt to the hot rice. Gently stir to mix. Heat the oil in a small non-stick skillet over moderate flame. Add the mustard seeds. As soon as they crackle, add the urad dal. When the dal turns light golden brown, add the curry leaves and red chilies. Cook until the chilies start to darken. Remove from heat and pour mixture over the rice. Stir gently to mix. Do not refrigerate. Serve the yogurt rice at room temp. 236 calories and 3 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-31-95 (20:47) (159) Fido: Cooking