Rice with yogurt

4 servings

40 minutes

Rice with yogurt is an amazing combination of tenderness and spicy notes, inspired by European cuisine but with an Eastern twist. Basmati, with its delicate aroma, is simmered in oil with mustard seeds, fennel, and spicy chili, creating a rich flavor palette. Yogurt adds creaminess and a slight tanginess to the dish, making it an ideal side for meat and vegetable dishes or a light dinner on its own. This dish is perfect for everyday meals as well as special occasions when you want something refined yet quick to prepare.

Energy value per serving

• Calories: 429.7
• Proteins: 9.5g
• Fats: 12.7g
• Carbohydrates: 68g

Ingredients

• Basmati rice: 350 g
• Olive oil: 1 tbsp
• Mustard seeds: 1 tsp
• Fennel seeds: 0.8 tsp
• Chili pepper: 2 pc
• Water: 700 ml
• Grated ginger: 1 tbsp
• Salt: 1 tsp
• Yogurt: 240 ml
• Butter: 1 tbsp

Cooking steps

1. Rinse and soak the rice for 15 minutes, then drain the water.

   Required ingredients:

   • Basmati rice: 350 g

2. In oil, sauté mustard seeds, fennel, pepper, and ginger quickly; add rice and fry for 2 minutes until the grains become translucent.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Mustard seeds: 1 teaspoon
   • Fennel seeds: 0.8 teaspoon
   • Chili pepper: 2 pieces
   • Grated ginger: 1 tablespoon

3. Pour in water, add salt, and bring to a boil. Cover the pot, reduce the heat, and cook for 20 minutes. Five minutes before it's done, lift the lid, add oil and yogurt, and quickly stir with a fork. Cover and continue cooking until the grains swell and the rice absorbs most of the liquid. After that, remove the lid and let the rice sit on the heat for 3 minutes to evaporate excess moisture.

   Required ingredients:

   • Water: 700 ml
   • Salt: 1 teaspoon
   • Yogurt: 240 ml
   • Butter: 1 tablespoon