Long grain rice with yogurt and spices
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the hot pepper, remove the stems with seeds, and cut into thin strips.
- Chili pepper: 2 pieces
2
Peel, wash, and grate the ginger on a fine grater.
- Ginger: 1 piece
3
Rinse the rice, soak for 15 minutes, then drain in a colander.
- Long-grain rice: 2 glasss
4
Put mustard seeds in a pot with heated ghee and fry under the lid until they stop cracking.
- Mustard powder: 1 teaspoon
- Clarified butter (ghee): 1 tablespoon
5
Then add fennel seeds, hot pepper, and ginger and stir quickly.
- Fennel seeds: 0.5 teaspoon
- Chili pepper: 2 pieces
- Ginger: 1 piece
6
Add rice to the spice mixture and fry for 1-2 minutes while stirring, until the grains become transparent.
- Long-grain rice: 2 glasss
7
Pour water into the pot, add salt, and bring to a boil.
- Salt: to taste
8
Cover the pot with a lid, reduce the heat to low, and cook the porridge for 20 minutes.
9
5 minutes before it's ready, remove the lid, add yogurt and butter, and quickly stir the porridge with a cooking fork.
- Yoghurt: 250 ml
- Butter: 1 tablespoon
10
Close the pot with a lid again and continue cooking until the grains swell and absorb most of the liquid.
11
After that, remove the lid and let the porridge sit on the heat for another 3 minutes.
